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Pesto and Goat Cheese Gratin
- 2 pounds russet potatoes, peeled and sliced into thin slices
- Salt and freshly ground black pepper
- cup store bought of freshly made basil pesto
- 2 garlic cloves, chopped
- 1 sprig fresh thyme
- 1/2 cup crumbled Redwood Hill fresh cherve
- 1/2 cup gruyere cheese
- 1 cup Green Valley Organic plain kefir
- 1/2 cups heavy cream
Directions:View on What's Gaby Cooking
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