Potato and Pesto Gratin

This recipe is by Martha Rose Shulman, I found it at the New York Times. It uses the garlic scape recipe I posted below.  The FODMAP load of garlic scapes is unknown.  Eat at your own risk!

2 pounds Yukon gold potatoes

1/2 cup garlic scape pesto

Salt and freshly ground pepper

Preheat the oven to 375. Oil a 2-quart baking dish or gratin with olive oil. Slice the potatoes no more than 1/4 inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl.

Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish — now a beautiful green — is sizzling, and the top is beginning to color. Serve hot or warm.

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