Potato and Pesto Gratin

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.

Ingredients

• 2 pounds Yukon gold potatoes
• ½ cup pesto or pistou
• Salt
• freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    116 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 0 milligrams cholesterol; 10 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

1. 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.
2. 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.

• Advance preparation: You can assemble this several hours before baking.

1 hour