Pesto potato bake

Never thought I’d turn to Gladfelter (my college dining hall) for inspiration, but when I was looking for a way to use up the leftover arugula pesto, I recalled a potato pesto casserole they made a few times. Couldn’t find a recipe, so I winged it. Mashed up some potatoes with a little almond milk, oil, salt and pepper and the pesto, spread the mixture into a large greased baking pan, topped with the last bit of pesto, and stuck it in the oven at 350ºF for about 15-20 minutes, until pesto on top starts to get a bit brown and crispy. (Sorry, don’t know the exact time because I got caught in conversation and was just checking it every so often.) I wasn’t a huge fan of the flavor combination, might be better with traditional basil pesto, but everyone else seemed to like it fine.

This entry was posted in Casseroles and Baked Dishes, Vegan. Bookmark the permalink.

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