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Pesto and mozzarella dauphinoise recipe
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4 ratings
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
Ingredients
- 1kg potatoes, peeled and sliced
- 1 x 130g tub pesto with fresh basil
- ½ x 225g tub sundried tomatoes, chopped
- 300g mozzarella, sliced
Each serving contains
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Energy
2450kj
588kcal
29%
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Fat
36g
51%
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Saturates
12g
61%
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Sugars
4g
4%
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Salt
1.5g
25%
of the reference intake
Carbohydrate 46.7g
Protein 21.6g
Fibre 6.7g
Method
- 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