Tomato Pesto Potatoes au Gratin
Russet potatoes are coated in a flavorful cream mixture, then topped with lots of melty cheese and a tomato pesto sauce and baked up until bubbly and delicious!
Servings: 8 servings
Ingredients
- 6-7 medium size russet potatoes*
- 2 tablespoons olive oil extra virgin, plus more for coating baking dish
- 3 cloves garlic minced
- salt and cracked black pepper to taste
- ½ teaspoon smoked paprika
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne pepper optional
- 1 cup extra sharp white cheddar cheese freshly shredded
- ½ cup parmesan cheese freshly grated
- 1 ½ cups tomato pesto sauce store-bought or homemade, I used a spicy tomato pesto
Instructions
- Preheat oven to 400 degrees F.
- Rinse and slice your potatoes into ⅛'' slices. If slicing by hand, they do not have to be exact but try to slice them as evenly as possible. Set potatoes aside.
- In a large bowl, whisk together cream, olive oil, minced garlic, salt, pepper, nutmeg, smoked paprika and cayenne pepper. Add potato slices and toss to fully coat all potatoes with cream mixture.
- Lightly coat a 9x13 baking dish in olive oil and transfer potatoes to prepared baking dish. Arrange them in your baking dish in a standing position, tightly packing them into the dish. You may have some potatoes that do not fit. Pour remaining cream mixture over potatoes, being sure all potatoes get coated.
- Top potatoes with half of the cheeses and top cheese with pesto. Use a spoon to gently spread pesto onto all potatoes. Sprinkle a little salt and cracked black pepper over top and cover dish with foil.
- Bake in preheated oven for 1 hour to 1 hour and 15 minutes, until potatoes in the center are easily pierced with a fork. Once potatoes are tender, spread the remaining cheese over top and bake uncovered for an additional 10 minutes until cheese is bubbly.
- Allow potatoes to cool for 10-15 minutes and enjoy!
Notes
*See above blog post for potato substitutions