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.

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

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