Pesto And Mozzarella Potatoes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 750 g potatoes
• 2 tablespoons olive oil
• 125 g mozzarella cheese, grated
• 2 tablespoons capers packed in salt, rinsed
• 2 tablespoons pesto sauce
• 6 anchovy fillets, chopped
• salt
• fresh ground black pepper

Recipe

• 1 preheat the oven to 400 degrees f (or 200 c).
• 2 boil the potatoes for 10 minutes, drain, splash with cold water and drain again.
• 3 remove the skins and slice thinly.
• 4 grease a two-litre casserole dish with a little of the olive oil and spread out one third of the potatoes on the bottom.
• 5 smear half the pesto over the potatoes, along with half of the mozzarella, capers and anchovies.
• 6 season with salt and pepper, add another layer of potatoes, followed by the rest of the seasonings.
• 7 top with the final slices of potato.
• 8 sprinkle over 3 tablespoons of water and then drizzle over the remaining olive oil.
• 9 bake for 30 minutes or until the potatoes are cooked through and crusty on top.