Creamy pesto and pecorino potato bake
Goodbye pesto pasta, hello pesto and pecorino potato bake
Remember when pesto pasta was basically a personality trait at uni? Students across the nation rejoiced at how a simple jar of pesto could elevate a bowl of fusilli on a budget. Well, this cheesy, pesto-y potato bake is for the graduates.
Tell me more about this tasty sounding dish please
Possibly the best thing about this recipe is that there are only five main ingredients (plus a few seasonings): potatoes, pesto, pecorino, double cream and full-fat cream cheese. Yet somehow they transform into a rich, creamy bake that serves a whopping eight people.
It’s the perfect recipe for batch cooking. Make it once, enjoy it for dinner, then smugly pull a portion out of the freezer a few weeks later when everyone else is wondering what to cook. There is honestly no better feeling.
Aside from a quick parboil, a little mixing and some oven time, this recipe couldn’t be much simpler. The result is soft, creamy potatoes coated in a cheesy pesto sauce with plenty of nutty pecorino throughout. It’s the sort of comforting meal you’ll genuinely look forward to reheating, and that’s exactly what you want from a batch meal.
Is there anything I specifically need for batch prepping?
If you’re planning to freeze half for later, it’s handy to have two 20cm x 15cm baking dishes so you can bake one now and freeze one ready for another day.
Eat now…
To enjoy immediately, serve straight from the oven, piping hot. However if you’re planning to batch some, see below:
Eat later…
Freeze the cooled bake, wrapped tightly in cling film, for up to 3 months.
Defrost fully in the fridge overnight. Preheat your oven to 220°C/200°C fan and reheat for 30 minutes until piping hot throughout. Or, to reheat from frozen, preheat the oven to 180°C/160°C fan and reheat for 45–50 minutes until piping hot.
FAQS
Can I use a different cheese?
Pecorino brings a lovely salty, nutty flavour, but Parmesan works brilliantly too. You could even use a mixture of the two if that’s what you’ve got in the fridge.
Which pesto works best?
Classic basil pesto is my go-to here, but you could try sun-dried tomato pesto, wild garlic pesto or even a spicy chilli pesto. Go wild.
Can I make this vegetarian?
Yessss. Just make sure your pesto and hard cheese are suitable for vegetarians.
Can I freeze the whole bake?
Yes. You can freeze the entire dish or divide it into individual portions for easy lunches and dinners throughout the week.
What should I serve with pesto potato bake?
It’s delicious on its own, and I did eat the whole thing as is, but it also works well with:
- Garlic bread
- Salad
- Roasted broccoli or asparagus
- Grilled/roast chicken
- Meatballs
I’ve been keeping a little secret…
Poppy Cooks: The Actually Delicious Batch Cookbook is (nearly) here!
The best bit about this recipe? It’s an exclusive sneak peek from my brand new cookbook.
Between having a baby and surviving on very little sleep, I somehow managed to test, tweak and perfect 90 brand-new recipes that are designed to save you time without sacrificing flavour.
So if you’ve loved my previous books, I really hope this one earns a place in your kitchen too. It’s available to pre-order now ahead of its September release!
Why batch?
During pregnancy and since becoming a mom, I truly felt that shift and how life can become immediately more hectic. As a chef, I didn’t want to compromise on food (obviously), however having a baby attached to your hip and needing attention 24/7 does give you a little less time in the kitchen…so, batch cooking became my go-to and saviour.
Getting organised and reducing my time cooking and cleaning was a huge goal, but obviously without the food suffering at the cost of prepping/freezing. So I developed 90 recipes that are quick, easy and fuss-free. My focus has been on simple instructions for prep and storage, but also including ideas for grab-and-cook recipes, dump bags, fakeaways and more to simplify your life, but without a watery freezer meal in sight.
My latest book is easy to follow, perfect for busy families who want to eat well but might not have a big freezer, and packed with food that’s actually delicious. Whether you’re making one and freezing one, or prepping ahead for quick mid-week meals, these recipes are all easily multiplied or divided so you can tailor them to how you cook and eat.
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Creamy pesto and pecorino potato bake
By Poppy Cooks
https://www.poppycooks.com/recipes/creamy-pesto-and-pecorino-potato-bake/
Ingredients
- 2kg Maris Piper potatoes, peeled and cut into 5mm slices
- 250ml double cream
- 175g basil pesto
- 200g full-fat cream cheese
- 75g pecorino, finely grated
- Salt and pepper
- You will also need: Two 20cm x 15cm baking dishes
Metric
Imperial
Instructions
- Place your sliced potatoes in a large saucepan of cold water. Season heavily with salt, then place the pan over a high heat and bring to the boil. Boil the potatoes for 5–7 minutes until just fork tender but not falling apart. Use a slotted spoon to remove the potato slices from the pan without breaking them up. Transfer them to a wire rack to steam-dry for 5 minutes.
- Meanwhile, pour the double cream into a large bowl with the pesto and cream cheese. Season with a large pinch each of salt and pepper and whisk until smooth.
- Preheat the oven to 170°C/150°C fan. Carefully tip the tender potato slices into the bowl of creamy cheese mixture and gently give them a toss with your hands to get them all coated.
- In layers, divide the potatoes equally between your baking dishes, seasoning with salt and pepper every few layers until you have used all the potatoes. Sprinkle over the pecorino, then bake for 1 hour 15 minutes, until cooked through and the top is golden brown.