Wednesday, November 2, 2011

Potato Leek Bake with Arugula Pesto



Along with a salad, this is a perfect one pan meal. Stove top to oven. One--albeit messy--pan to wash. 

The layers of potato are baked until they're tender and starting to become creamy, but the top is crisp and browned. You're sneaking in some vegetables in the guise of a delicious sauce (in case, you know, hypothetically, your SO hates vegetables, or you actually have a small child who is averse to green vegetables). There are some beans for protein. And sun dried tomatoes...well...they were in the fridge and they're pretty.



Along with a salad, this was a perfect meal. You can also serve it as a side dish to something a little more substantial. In that case, I'd probably leave out the beans.




Potato Leek Bake with Arugula Pesto

one large leek, thinly sliced
olive oil
8 oz red skinned potatoes, thinly sliced
1 can of cannellini beans, drained and rinsed
5 sun dried tomatoes, chopped
salt and pepper to taste
1/4 c vegetable broth or water
1/4 c shredded Asiago cheese (optional)

Pesto:
1 bunch of arugula
2 cloves of garlic
1/4 c slivered almonds
1/4-1/2 c extra virgin olive oil
salt

Preheat the oven to 425.

Heat oil in a large oven-proof skillet over low heat. Add the leeks, sprinkle with salt and pepper, and cook, stirring occasionally, until the leeks are softened and beginning to take on some color (about 10 minutes).

While the leeks are cooking, whip up the pesto in the food processor. Turn on the processor and drop the garlic cloves in through the feed tube to chop. Turn off the processor and add the arugula, almonds and a bit of salt. Cover and turn on the processor, pour the oil through the feed tube (start with a 1/4 c and drizzle more in, honestly, I generally just pour in oil and check until it looks like the right consistency). Taste and adjust seasoning.

When the leeks have cooked add the potatoes and mix together, cooking for another 2-3 minutes. Add the beans, the broth and the tomatoes, stir again. Pour the pesto over the top and mix well. Sprinkle with cheese, if desired.

Cover the pan with foil. Bake, covered for 30 minutes. Remove the foil and bake for another 5-10 minutes, or until the top is beginning to turn golden brown.

Serves 4 as a main, more as a side

2 comments:

  1. I'm all for hiding veggies given that my family HATES them. This bake sounds delicious! I love that you used arugula in the pesto...it's my favorite salad leaf!

    ReplyDelete
  2. Ooooh! I just love veggie friendly mains - no meat please! haha..

    ReplyDelete

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