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INGREDIENTS
For the Bake:
1 kg potatoes, thinly sliced
1 cup heavy cream
½ cup Super Saucy Basil Pesto
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste
For the Topping:
½ cup breadcrumbs
¼ cup grated Parmesan cheese
2 tbsp melted butter
Fresh basil leaves (for garnish)
METHOD
Prepare the Potatoes:
Preheat your oven to 180°C. Grease a baking dish with butter or non-stick spray.
Layer the sliced potatoes evenly in the dish.
Make the Pesto Cream Sauce:
In a mixing bowl, whisk together the heavy cream, Super Saucy Basil Pesto, minced garlic, and ½ cup grated Parmesan. Season with salt and pepper.
Assemble the Dish:
Pour the pesto cream sauce over the potato layers, ensuring even coverage.
Sprinkle the shredded mozzarella and remaining Parmesan cheese over the top.
Prepare the Topping:
In a small bowl, mix the breadcrumbs, grated Parmesan, and melted butter. Sprinkle this mixture over the cheese layer.
Bake:
Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the topping is golden brown and crispy.
Garnish and Serve:
Let the bake rest for 5-10 minutes before serving. Garnish with fresh basil leaves for a festive touch.
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