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Pesto and mozzarella dauphinoise recipe

Pesto and mozzarella dauphinoise recipe

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

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 588 calories / serving
  • Vegetarian
  • Gluten-free


  • 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

  • Energy

  • Fat

    36g 51%
  • Saturates

    12g 61%
  • Sugars

    4g 4%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 46.7g Protein 21.6g Fibre 6.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Peel and slice the potatoes, mix with the pesto and sundried tomatoes.
  2. 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 

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