Pesto and mozzarella dauphinoise recipe
We've added vibrant pesto and tangy sundried tomatoes to a simple potato dauphinoise for a new spin on a comfort-food classic. Layers of potato, gooey mozzarella cheese and herby basil pesto make this the perfect crowd-pleaser.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 588 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 1kg potatoes, peeled and sliced
- 1 x 130g tub pesto with fresh basil
- ½ x 225g tub sundried tomatoes, chopped
- 300g mozzarella, sliced
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Shop ingredientsEach serving contains
- Energy
- 2450kJ 588.0kcal
- Fat
- 36g
- Saturates
- 12g
- Sugars
- 4g
- Salt
- 1.5g
of the Reference intake
Carbohydrate 46.7gProtein 21.6gFibre 6.7g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Peel and slice the potatoes, mix with the pesto and sundried tomatoes.
- Layer up in an ovenproof dish with the mozzarella and drizzle 1 tbsp of the sundried tomato oil on top. Bake for 30 mins.
- See more Side dish recipes
