Potato And Pesto Gratin Recipes

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PESTO POTATO GRATIN



Pesto Potato Gratin image

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.

Provided by Jenna Braddock, RD

Categories     Side Dish

Time 1h10m

Number Of Ingredients 10

Carlini Canola Cooking Spray
6 - 7 cups peeled and thinly sliced (less than ⅛" 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)
½ 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*

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]



Cheesy Potatoes Gratin With Pesto And Peas Recipe [Sip Bite Go] image

Scalloped potatoes gratin with pesto? Yes, please! If you love cheesy potatoes and milk-based, flavorful white sauces, you'll be so pleased with this super easy potatoes gratin with pesto and peas and caramelized onions. It's packed with flavor in each bite from the savory, cheesy center to the bubbling crunchy top. It requires a little prep but is an easy make-ahead potato side dish. Bake time is one hour. Leftovers are phenomenal. All this is making me hungry - let's get to making this potato gratin with store-bought pesto.

Provided by Jenna Passaro

Categories     Side Dish

Time 1h35m

Number Of Ingredients 11

1 tbsp butter
3 russet potatoes (peeled and sliced thin)
1/2 cup cheddar cheese (freshly grated)
1/2 cup mozzarella cheese (freshly grated)
1/4 cup peas (frozen)
1 cup milk
1.5 tbsp flour
2 tbsp pesto
1/2 onion (diced)
1/2 tbsp olive oil
1/2 tbsp salt

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.

Nutrition Facts : Calories 305 kcal, Carbohydrate 33.7 g, Protein 9 g, Fat 14.7 g, SaturatedFat 6.9 g, Cholesterol 31 mg, Sodium 507 mg, Fiber 4.8 g, Sugar 6.3 g, ServingSize 1 serving

CARROT, PARSNIP AND POTATO GRATIN



Carrot, Parsnip and Potato Gratin image

Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1 pound medium carrots, thinly sliced
1/2 pound medium parsnips, peeled and thinly sliced
1/2 pound Yukon Gold potatoes, peeled and thinly sliced
1 small onion, halved and sliced
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup half-and-half cream
1/4 cup heavy whipping cream

Steps:

  • Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

POTATO AND PESTO GRATIN



Potato and Pesto Gratin image

I've always loved the combination of pesto and warm potatoes. I usually just toss steamed potatoes with the sauce, but this time I sliced up some Yukon golds, tossed them with the pesto and made a gratin.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 4

2 pounds Yukon gold potatoes
1/2 cup pesto or pistou
Salt
freshly ground pepper

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.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 1 gram

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