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Pesto and mozzarella dauphinoise recipe

Pesto and mozzarella dauphinoise

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

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Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Peel and slice the potatoes, mix with the pesto and sundried tomatoes.
  2. Layer up in an ovenproof dish with the mozzarella and drizzle 1 tbsp of the sundried tomato oil on top. Bake for 30 mins.

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