Description
Lightened up a favorite holiday dish with this full flavor, better for you, Pesto Potato Gratin recipe. It's perfect for the holidays or any time of the year.
Ingredients
Units
Scale
- Carlini Canola Cooking Spray
- 6 - 7 cups peeled and thinly sliced (less than 1/8” in thickness gold potatoes, from about half of a 5 lb bag)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 small yellow onion (diced)
- 1/2 cup Friendly Farms 2% milk
- 1 tablespoon Baker’s Corner All Purpose Flour (optional)
- 1 teaspoon Stonemill Sea Salt Grinder
- 1/3 cup Rosso Pesto Sauce (red sun dried tomato)
- 1 cup Priano Shredded Parmesan Cheese*
Instructions
- Preheat oven to 375°.
- Coat bottom of a 3 quart baking dish (an 8x8 or 9x9 square pan works well too) with canola cooking spray.
- In a large bowl, toss together potatoes with chopped veggies, reserving ¼ cup of peppers to sprinkle on top.
- In a small mixing bowl, whisk together milk, flour, salt and pesto. Pour over potatoes and gently toss to coat all the potato circles.
- Pour the potatoes and milk mixture into prepared baking dish and arrange potato slices as flat as possible. Sprinkle top of potatoes with remaining peppers and then the shredded cheese.
- Bake for 45- 50 minutes, until top is golden brown and potatoes are tender when pricked with a fork. If needed, cook under the broiler for 1-2 minutes to further brown and crisp the tops of the potatoes. Remove from oven and let cool for about 5-8 minutes before serving.
Notes
A mandolin is the best tool to use for slicing the potatoes. If you do not have one, use a good, sharp knife and try to cut potatoes as thin as possible.
*Cheddar also works well in this recipe. ALDI has has very unique seasonal cheeses too so check out all the offerings and choose your favorite cheese.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish