These delicious baked pesto potatoes with cream and cheese make an amazing side dish! They are soft and flavourful and have this amazing melt-in-your-mouth feeling...and the aroma from the cream and pesto sauce is unbelievable! They look beautiful on the dinner table and can be prepared in advance. I like to serve them with chicken or steaks, but they are also great with a salad or grilled vegetables.
Whether you want to impress your guests with this beautiful creamy potatoes or spice up your family dinner time – these potatoes baked with pesto, cream and cheese are for you!
6 large white potatoes, similar in size
1.5 cup 35% crème
3-4 tsp. pesto
100 gr shredded blend cheese
Grated parmesan cheese
Salt, pepper to taste
Scrub and wash the potatoes so they are clean.
Place them into a big cooking and cover with an inch of cold water. Over the high heat bring the water to a boil. Reduce the heat to a simmer and cook the potatoes with a cover. After about 15 minutes start checking your potatoes. I usually lift the potato with a spoon and lightly squeeze it under the running cold water. If potato is soft you can drain the water or just to take potatoes out of the pan with the spoon. If you are not sure if the potatoes are done, you can pierce them with a fork or a knife. If you can do it easily all the way to the center – the potatoes are ready. If you cook your potatoes in advance (many times I boil the potatoes a day in advance) you can leave them to cool down, but if you in a rush, place them in cold water to cool down faster.
While the potatoes are boiling, prepare the sauce.
In a small saucepan over a low heat combine the cream and pesto. Add salt and pepper to taste. Stir regularly and cook until starts boiling and remove it from the heat.
Preheat the oven to 400F.
When the potatoes are cold to touch, peel them and slice into 1/4 inch circles. Arrange the layer of sliced potatoes in baking dish and cover it with 1/3 of the sauce. Sprinkle with 1/3 of shredded cheese.
Repeat the process with two more layers of potatoes, finishing it with cheese.
Tip: At this stage you can cover the dish with plastic wrap and store it in the fridge for a couple of hours or overnight.
Place the baking dish in the oven for about 20 minutes, then take it out and sprinkle the potatoes generously with parmesan. Return the dish to the oven for another 10 minutes.
Serve it warm with meat or a salad. Enjoy your meal!
- 6 large white potatoes, similar in size
- 1.5 cup 35% crème
- 3-4 tsp. pesto
- 100 gr shredded blend cheese
- Grated parmesan cheese
- Salt, pepper to taste
The Cooking Tale
Delicious Creamy Baked Potatoes with Pesto and Cheese
These delicious baked pesto potatoes with cream and cheese make an amazing side dish! They are soft and flavourful and have this amazing melt-in-your-mouth feeling...and the aroma from the cream and pesto sauce is unbelievable!
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