It has been raining for the past 5 days over here on my side of the world. Luckily there was a pocket of sunshine yesterday and I was able to shoot this dish! Whew!
I love the rain on a normal day. But of course it would rain on the day I planned to shoot a dish for the blog. Oh well, right? I waited patiently and after what felt like hours (I’m dramatic) I finally saw the sun peek through the clouds!
I can not get enough pesto…. I mean, I will try to put pesto on everything- fish, chicken, meatballs, veggies, sandwiches, salads, even eggs! I especially love the kind of pesto that is super garlicky (yuuuummmmm!).
When I first tried adding pesto to my potato au gratin recipe I was so excited! It gives the dish the bright note that it needs to help cut the richness from the half and half.
Make sure you use russet potatoes for this recipes because they have a higher starch content which releases and helps bring together the sauce for this dish. SO good!
Happy eating!
Ingredients
4 russet potatoes, peeled and sliced thin on a mandolin (or carefully by hand)
1 1/2 c half and half (canned coconut milk if dairy free)
2 tbs pesto
1 tbs whole grain mustard (the jar with actual mustard seeds inside)
1 tbs dijon mustard
1/2 tbs garlic powder
1/2 tbs onion powder
1 1/2 tsp salt
1/2 tsp pepper
1 c Gruyere cheese, divided (or dairy free cheese alternative), divided
1/2 c grated Parmesan cheese (or dairy free cheese alternative)
Basil and Parmesan to garnish
Instructions
Preheat the oven to 375.
Place the sliced potatoes in a buttered baking dish in rows- I used a 1.8 quart oval dish found here but an 8×8 glass dish works perfect too(just add an extra potato).
In a mixing bowl combine the half and half, pesto, wholegrain and dijon mustard, garlic powder, onion powder, 1/2 cup Gruyere cheese, salt and pepper. Whisk to combine. Pour mixture over the potatoes and top it with the remaining Gruyere and Parmesan cheese.
Cook, uncovered, for 40-45 minutes or until potatoes are tender.
Garnish with basil and a sprinkle of Parmesan.