Potatoes baked with parmesan and pine nuts

-Potatoes 1 kg;
-Cream 200 ml;
-1 bunch basil;
-Parmesan 60 g;
-Pine nuts 4 tbsp .;
-Salt and pepper 0.75 tsp .;
-Garlic 3 cloves;
-Olive oil 100 ml;

Cooking method:  
Peel the potatoes. With vegetable cutters cut into thin slices. Fold in a colander and rinse under running water. Dry with a paper towel.
The bottom of the baking dish generously lubricated. Put layers of potatoes. Sprinkle them with salt and pepper.
Into a bowl mix the heavy cream, pesto sauce (2 tablespoons). Pour cooked mixture of potatoes. Sprinkle with grated Parmesan cheese (2-3 tablespoons) and pine nuts (2 tablespoons). Bake 55 minutes at 170 °.
Pesto sauce. Fresh basil wash, dry, remove stems. Garlic cut into large pieces. Grate the Parmesan.
The products combine in a blender bowl, add 2-3 tablespoons olive oil, pine nuts (2 tablespoons). Grind in a blender, constantly pouring olive oil.
Transfer the pesto in a glass jar with a lid and store in the refrigerator no more than 5 days.


You can leave a response, or trackback from your own site.

Leave a Reply