Place the oven on the grill or preheat it to 250 degrees. Peel and wash the potatoes and cut into approx. 1 cm thick slices. Boil firm in salted water.
Heat the olive oil in a pan with a handle and add the potatoes. Put in the pesto, the herbs of Provence and the parsley. Gently stir with a spatula until everything is well mixed. Season to taste with pepper. Do not add more salt, the cooking water and cheese have enough salt. Sprinkle with the Emmentaler.
Place in the preheated oven and bake until golden brown. Serve in the pan. I serve with a crispy seasonal salad. Good Appetite!
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