Tuesday, May 14, 2013

Potato and pesto gratin

This was a big hit with my husband--he kept going back for more.

On a personal note, I sliced the potatoes with a mandoline, which gave me perfect paper-thin potato slices. The downside is that every time I use a mandoline, I manage to slice off part of a finger. EVERY GODDAMN TIME. Even using the protection thingey. Sigh.

The potatoes were good, though.

From the New York Times:

2 pounds Yukon gold potatoes (I used small new red potatoes)
1/2 cup pesto
Salt and freshly ground pepper

Preheat the oven to 375 degrees Fahrenheit. Oil a 2-quart baking dish or gratin with olive oil. Slice the potatoes about 1/4 inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl.

Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish — now a beautiful green — is sizzling, and the top is beginning to color. Serve hot or warm.

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