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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

Ingredients

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
2450kj
588kcal 29%
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

Method

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