Munchies and Munchkins

Food and travel

  • Home
  • Blog
  • About
    • About me
    • Privacy Policy
    • Terms & Conditions
    • Work With Me
    • Disclosure
  • Contact
  • Partners
You are here: Home / Recipe Development / Cheesy Pesto Dauphinoise

Cheesy Pesto Dauphinoise

April 26, 2016 · by munchiesandmunchkins · 16 Comments

I am a bit obsessed with dauphinoise, if I see it on a menu I will normally choose it and I make it fairly regularly at home too. I first thought about making a pesto dauphinoise a few weeks ago when I make a pesto cream sauce to accompany a pasta dish. I love basil, I think its my favourite herb and if I can incorporate it into one of my dishes then I will. I don’t think a recipe idea has paid off so well for me before. This is one of the best things I have eaten in a reallllly long time. Its indulgent, comforting and fresh all in one go. In fact half of the dish was gone within about 25 minutes after it was removed from the oven..oops.

cheesy pesto dauphinoise

This recipe is not low fat in the slightest and as I said really, really indulgent so perhaps don’t eat it every day but every now and again DO IT.

I used this recipe as a chance to start working on my knife skills, I wish I was a little more confident and quicker with chopping and dicing but I am not! I need to practise, practise, practise. I have been sent a new knife to work with from Zwilling and its a bit awesome. It has a scalloped, hollow edge and it feels like a quality knife but its not too heavy, its easy to use and although super sharp I feel more comfortable using it than I do with my other knives. I used it to get thinly sliced onions and to slice my potatoes as well as to dice my garlic. The one I have is the Santonku knife with hollow edge.  Whilst you may think £99 is a lot to spend on a knife I think the durability and exceptional quality of this product is well worth it.

Cheesy Pesto Dauphinoise

You will need:

400ml double cream
300ml semi skimmed milk
2 cloves of garlic, diced
100g (approx half a jar) of pesto
4 large potatoes, thinly sliced
150g mature cheddar, grated
1/4 red onion, thinly sliced
generous pinch of black pepper and sea salt
small bunch of basil leaves to garnish

Preheat your oven to 200c. Add your sliced potatoes to a pan of boiling water and let them bubble away for approximately 5 minutes. Drain the water away and add your milk, cream, pesto, garlic and seasoning. Stir well and leave on a low heat for a further 5 minutes or so, stirring occasionally. Carefully pour into a large baking dish and evenly spread out. Bake for 35 minutes until the potatoes feel soft and the top is golden brown. Now add your cheese and your onions and bake for a further 15 minutes. For a bronzed look and a slight crisp pop under the grill for a few minutes to finish.

This is best served with something simple such as griddled chicken or perhaps fish as it will let the dish shine – this is no ordinary side.

A few tips – don’t be tempted to use single cream or creme fraiche instead as it is far more likely to split. The combination of milk and double cream seems to stop any curdling or splitting. I imagine home made pesto would make it even better.

I do hope you try and this and let me know what you think.

pesto dauphinoise

 

*I was sent the Santoku knife as part of an ongoing ambassador relationship with Zwilling for the purposes of a review.

Share this:

  • Facebook
  • X

Like this:

Like Loading...

Related

Filed Under: Recipe Development, Recipes · Tagged: Basil, cheesy dauphinoise, double cream, pesto, potato dauphinoise, potato side dishes

Comments

  1. Emma Lofthouse-Burch says

    April 28, 2016 at 5:41 pm

    This just looks so good, it is definitely going on my meal plan for next week x

    Reply
  2. Claire @foodiequine says

    April 29, 2016 at 9:46 am

    DROOL! I love Dauphinoise and cannot resit it on a menu. The addition of pesto is genius. I have some Truffle Pesto in the fridge and now know exactly what to do with it.

    Reply
  3. Jagruti says

    April 29, 2016 at 9:53 am

    Absolutely drool worthy recipe ..lovely blog and recipes.

    Reply
  4. laura@howtocookgoodfood says

    April 29, 2016 at 9:54 am

    Who could resist a plate of this cheesy pesto dauphinoise, I would eat this happily on it’s own and am loving the idea of using pesto to give it a herby flavour 🙂

    Reply
  5. Becca @ Amuse Your Bouche says

    April 29, 2016 at 10:21 am

    This sounds absolutely WONDERFUL! I love dauphinoise potatoes and it’s such a great idea to add pesto for extra flavour. Love the look of those onions sprinkled on top too!

    Reply
  6. DannyUK.com says

    April 29, 2016 at 10:22 am

    I’m exactly the same, I absolutely love this dish, even if I do struggle to spell it lol

    Reply
  7. HodgePodgeDays says

    April 29, 2016 at 11:18 am

    Oh my, this looks incredibly awesome! I love the sound of pesto dauphinois, it’s making my tummy rumble!

    Reply
  8. Lucy Parissi says

    April 29, 2016 at 11:32 am

    Goodness I am so making this! Droolworthy and just the type of food I need right now. Lovely photography too

    Reply
  9. Anne says

    April 29, 2016 at 12:15 pm

    I do love dauphinoise and I make it all the time, but it’s lovely to find such a tasty alternative, thanks.

    Reply
  10. Isabella King says

    April 29, 2016 at 1:14 pm

    I definitely share your love of dauphinoise – this looks like heaven! Your photos are just mouthwatering!

    Reply
  11. Choclette says

    April 29, 2016 at 8:58 pm

    Love dauphinoise and I didn’t think it could be improved on until I saw this and read … pesto ….. Ooh, how I want some now.

    Reply
  12. Kirsty Hijacked By Twins says

    April 30, 2016 at 1:32 pm

    I love potatoes dauphinoise and have never thought of adding pesto but I can imagine how well it goes x

    Reply
  13. Camilla says

    May 17, 2016 at 10:56 pm

    Your Dauphinoise has me salivating right now, such a delicious combination of flavours:-)

    Reply
  14. Kavey says

    May 18, 2016 at 8:45 am

    I love making variations on dauphinoise, have to say, this one definitely looks a winner!

    Reply

Trackbacks

  1. 40+ Vegetarian Week Recipes for Everyday Cooking - Maison Cupcake says:
    May 19, 2016 at 10:30 am

    […] Cheesy Pesto Dauphinoise […]

    Reply
  2. Sweet Potato, Bacon & Leek Dauphinoise - says:
    September 21, 2016 at 11:27 am

    […] love Dauphinoise, you may remember my Cheesy Pesto Dauphinoise from earlier this year which has become one of the most popular recipes on the blog. This time I […]

    Reply

Speak Your Mind Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Food Advertising by logo

Connect with me

  • Email
  • Facebook
  • Instagram
  • Twitter

The Wonders Of Wales

Quite often I'll return from a press visit full of ideas. It generally comes from time spent with like minded people but … Read More

The Wonders Of Wales

Recipe Development

Oreo Mint Choc Chip Ice Cream – Oreo Flavours

I love Oreos. Eaten whole, munched in half, deconstructed with the filling scooped off and of course dipped in tea. What … full post here

Read more like this...

Food Advertising by logo

Archives

Categories

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
Food Advertising by logo

Copyright © 2025 | Powered by Munchkins

%d