Herbed Potatoes Au Gratin with Pesto
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4-6 servings
  • 6 medium-sized yukon gold potatoes, peeled and sliced into ⅛" rounds
  • 2 Tbsp. butter, melted
  • 1 tsp. salt
  • Freshly ground black pepper
  • ¼ tsp. garlic powder
  • 4 sprigs fresh thyme, leaves removed
  • 2 Tbsp. minced fresh chives, plus more for serving
  • Non-stick cooking spray
  • 1 cup 2% milk, (non-fat, whole milk, or non-dairy milk would all work here!)
  • ¼ cup prepared pesto
  • 1 cup freshly shredded sharp cheddar cheese
  • ¼ cup freshly grated parmesan cheese, (pecorino romano would work too!)
  • Fresh basil, cut into thin ribbons, for serving
  1. Preheat your oven to 425 F.
  2. In a large bowl, toss the potato slices, melted butter, salt, pepper, garlic powder, thyme, and chives until all the potatoes are evenly coated in the butter mixture.
  3. Spray a large (8"x10" or so) baking dish with non-stick cooking spray.
  4. Arrange the potato slices in a single layer in the dish, fanning them out so they overlap each other about halfway. I was able to make three parallel rows in my dish.
  5. Pour the milk in the baking dish, (it should pool evenly in the bottom).
  6. Drizzle lines of pesto across the potatoes with a spoon.
  7. Top the potatoes evenly with the shredded cheddar and parmesan cheeses.
  8. Bake uncovered for 45 minutes until the cheese is golden and bubbly.
  9. Serve with more fresh chives and fresh basil sprinkled over the top.
Recipe by Ally's Cooking at http://allyscooking.com/2018/05/20/herbed-potatoes-au-gratin/