I always liked the combination of pesto and hot potatoes. I usually just throw the potatoes steamed with a sauce, but this time I cut a little gold in the Yukon, threw them with pesto and made a gratin.
2 pounds Yukon gold potatoes
1/2 cup pesto or pistou
Salt and freshly ground pepper
1. Preheat oven to 375 degrees Fahrenheit. Oil 2-quart baking dish, flat or gratin with olive oil. Cut the potatoes 1 / 4 inch thick and place in large bowl. Season to taste with salt and pepper and add the pesto or pesto. Stir the mixture until the potatoes are evenly covered, then transfer to a baking dish, making sure to scrape all the cup pesto.
2. Cover pot with foil or lid and bake. Bake for 30 minutes, then uncover and return to oven. Bake for 15-20 minutes seconds, until the potatoes are thoroughly tender, the dish of olive oil – is now a beautiful green – is a lively, and the top begins to color. Serve hot or warm.
Yield: Serves 6
Preparation in advance: You can assemble this several hours before cooking.
Nutritional information per serving (6 servings): 231 calories, 2 grams of saturated fat, 2 grams of polyunsaturated fat, 8 grams monounsaturated fat, 3 milligrams cholesterol, 27 grams carbohydrates, 4 grams of dietary fiber, 65 milligrams sodium (not not include the salty taste), 5 grams protein