Potato And Pesto Gratin Recipes

PESTO POTATO GRATIN

Steps:

• 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.

CHEESY POTATOES GRATIN WITH PESTO AND PEAS RECIPE [SIP BITE GO]

Steps:

• Preheat the oven to 400 degrees.
• Caramelize onions first. Add diced onions, olive oil, and salt to a small pan on medium heat on the stove. Stir onions regularly for 5-10 minutes until they are caramelized and turn golden brown. If they begin to burn, add a little drizzle of olive oil. If they are burning really badly the heat is probably too high. Turn down the heat to medium-low to fix this and add 1 tbsp of water to lift the burnt onions from the pan. Then add a drizzle of olive oil and keep stirring until caramelized.
• Whisk together the milk, flour, and pesto, and set aside. Grease the bottom of a cast iron skillet or a baking dish with butter or cooking spray. Choose a vessel that will hold all the potatoes because they don't cook down very much.
• Add half of the potatoes to the baking dish. Then half of the filling ingredients: caramelized onions, cheddar, and mozzarella cheese, and peas. Add the rest of the sliced potatoes so they are about level with the top of the dish.
• Pour the milk mixture over the potatoes until the liquid is about level with the potatoes. Add the rest of the filling/topping.
• Bake potatoes gratin at 400 degrees for one hour, until the cheese is bubbling and brown. Let cool and set for 15-30 minutes before serving.

POTATO AND PESTO GRATIN

Steps:

• 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 or pistou. 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.

POTATO AND PESTO GRATIN

Steps:

• 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 or pistou. 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.

POTATO AND CHEESE GRATIN

Steps:

• Parboil potatoes for 15 minutes until barely tender. Drain, peel them and cut into thick slices. Preheat oven to 350 degrees.
• With some of the melted butter, lightly grease bottom of shallow casserole. Arrange all of the potato slices overlapping in the bottom of a casserole and season well with salt and pepper; sprinkle with half of Parmesan.
• Arrange tomatoes over potatoes and season them with salt and pepper and half of parsley. Scatter mozzarella over tomatoes. Mix parsley with melted butter and season with salt and pepper and scatter over mozzarella. Top with remaining Parmesan and bake for 25 minutes or until all ingredients are hot and cheese is melted.

POTATO/PORTOBELLO GRATIN

Steps:

• Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.
• Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. (If you don't want to slice all the potatoes at once, slice them one at a time and build the gratin as you go.) Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top.
• Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.

POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees.
• Coat an 11-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
• Layer a third of the potatoes over the bottom of the prepared gratin dish or pie plate, overlapping the slices in a spiral pattern. Sprinkle 1 tablespoon of the flour and some of the optional salt over the potatoes; arrange the onion rings on top. Dust with the cayenne pepper and 1/2-teaspoon of the paprika.
• Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper and 1 tablespoon of the Parmesan cheese.
• For the next layer, scatter the zucchini, and dust with the nutmeg, Spike seasoning and remaining optional salt. Top with a spiral layer of the remaining potatoes.
• Pour the evaporated milk over the gratin, and add the remaining paprika and Parmesan cheese.
• Cover with aluminum foil, and bake for 45 minutes. Remove the foil, lower the oven to 350 degrees and bake for about 15 minutes more, until the top is golden brown. Remove from the oven, and allow to cool for 10 minutes.
• Garnish with chopped parsley.

PESTO POTATOES

Steps:

• In a food processor or blender, combine the first seven ingredients. Cover and process until smooth. While processing, gradually add 1/4 cup oil in a steady stream., In a large roasting pan, combine potatoes and tomatoes; drizzle with remaining oil. Top with basil mixture; toss to coat. , Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

SMALL BATCH DILL PESTO

Steps:

• Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
• Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
• If not serving immediately, store the pesto in an airtight container and chill until ready to use.

PRETTY DARN QUICK POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
• Fit a food processor with shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
• Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes.
• Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
• Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

POTATO, GREEN PEPPER, & TOMATO GRATIN

Steps:

• Preheat oven to 350 degrees.
• Grease the sides and bottom of a 9x13 inch baking dish.
• Arrange 1/3 of the Potatoes in the baking dish.
• Top the Potatoes with 1/3 of the sliced Green Peppers.
• Top the Green Peppers with 1/3 of the sliced Tomatoes.
• Mix the melted Butter with the Olive Oil.
• Drizzle 1/3 of the Butter, Olive Oil mixture over vegetables.
• Season with 1/3 of the salt and pepper.
• Repeat steps 3-7 until all of the ingredients are used up.
• Bake 1 1/4 hour or until tender, golden brown and bubbly.

POTATO AND PARMESAN GRATIN

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Layer 1/3 of potatoes evenly in prepared dish. Sprinkle with salt and pepper. Drizzle with 1/3 of melted butter. Top with 1/3 of Parmesan cheese. Repeat layering twice more with remaining potatoes, butter and Parmesan cheese. Pour milk evenly over.
• Bake potatoes 15 minutes. Reduce temperature to 350°F. Continue to bake until potatoes are tender, top is golden brown and most of milk is absorbed, about 1 hour longer. Remove from oven; let stand 10 minutes and serve.