Pan Potatoes With Garlic, Pesto and Mozzarella Cheese

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This dish packs a punch of flavor, for greasing the pan you might want to consider using Pan Release, Professional Pan Coating (Better Than Pam Spray!)

Ingredients Nutrition


  1. Set oven to 375 degrees,.
  2. Place the cubed potatoes in a large baking sheet in one layer if possible.
  3. Sprinkle with salt and pepper.
  4. In a bowl, mix together sun-dried tomatoes, whipping cream, shallots, garlic, pesto and black pepper; pour over the potatoes and toss gently to coat.
  5. Sprinkle with mozzarella cheese.
  6. Bake the potatoes until fork-tender and the cheese is lightly browned (about 45 minutes).
  7. Season with salt.
  8. **NOTE** if desired you can sprinkle the cheese on top the last 20 minutes or so of baking.


Most Helpful

I struggled with how to rate this. The potatoes were nicely browned, with a nice punch of flavor from the sun dried tomatoes and pesto. However, the whipping cream burned and stuck terribly to my pan. Like one of the other reviewers, I also think that the suggestion to add the cheese towards the end,is an important suggestion to follow. I think if I could have fixed the problem with the whipping cream this would have definitely rated higher

tara portee September 23, 2007

This potato dish is full of good flavors - but not too much of any one, so that the great potato taste comes through. Adding the cheese about halfway through is probably a good suggestion - I didn't and it got pretty browned. I used a combination of half and half and skim milk and that was plenty rich. Thanks for posting!

pattikay in L.A. September 10, 2007

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