Wednesday, March 30, 2011

Potato O'gratin w/ feta and pesto

Potato O'gratin w/ feta and pesto

1 lb new or red potatoes (sliced thin like with a mandolin slicer)

1 1/2 cups of mozzarella cheese (shredded)

1 cup of feta cheese (crumbled)

1/4 cup fresh basil (chopped)

1 sm red onion (diced)

2 tomatoes (diced)

4 Tbs olive oil

3 Tbs pesto

Layer all ingredients starting with potatoes and olive oil (drizzle). Very similar to a lasagna. End with cheese on top. ;) There is really no 'wrong' way to do it.

40 minutes on 400* with foil on (make sure potatoes are cooked to fork tender, it can take longer), then 20 minutes with foil off to brown the top.

You can easily double or triple this ingredient guide and put a couple into the freezer for up to two months. Just take out of the freezer and pop into a 400* oven for 60 minutes with the foil on, 20 minutes with foil off.

I added the foil to the top of the freezer meals and now we have two set up for the next two menu rotations. We were able to buy the cheeses we needed in bulk this way and use them all before they went bad (we don't use feta very often), not to mention the general ease of having a meal made ahead and ready to pop in the oven!

I have spent the last week or so revamping the menu binder to make it perfect for us as well as incorporating breakfast and lunch menus in to save money and time. We are trying to half our grocery budget. I will tell you my plans and post some more menu binder stuff in the next couple days.


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