Potato Casserole with Pesto – Delicious!
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), mainly waxy ones
- 4 garlic clove (s)
- 0.25 liter ¼ milk
- 4 tablespoon pesto
- 2 scoops mozzarella
- 2 tablespoon sunflower seeds
- 100 g parmesan cheese
- salt
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into thin slices. Layer in a baking dish coated with olive oil. Mix the chopped or grated cloves of garlic in the milk, add salt, and then bring the milk to the boil briefly, stir in the pesto. Cut the mozzarella into slices and layer over the potatoes. Pour the hot pesto milk over it.
- Bake the casserole in the oven (200 ° C fan oven) for approx. 45 minutes. Then sprinkle with sunflower seeds and parmesan and bake for another 10 minutes. Any kind of salad goes well with it.
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