Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 15-20 potatoes (approximately 400 g) (e.g. Salad / baby potatoes or New Season Queens) new potatoes
  • 400 g baby bunched carrots
  • 250 ml whole cream (35% fat)
  • 200 ml whole milk
  • 40 g breadcrumbs
  • 100 g Parmesan cheese
  • 1 clove of garlic
  • 20 g pine nuts
  • 3 tbsp Olive oil
  • 1 tbsp Butter
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 46
Preparation time: 30 MIN Cooking time: 50 MIN
  1. Wash and peel the potatoes and cut into thin slices.
  2. Do the same with the carrots, keeping the leaves to make the pesto.
  3. Pat the carrot leaves dry, peel and roughly chop the garlic. Slowly blend the carrot leaves, 60 g of grated Parmesan, the garlic, and the pine nuts. Add olive oil a little at a time to obtain a smooth sauce.
  4. Preheat the oven to 180°C/Gas 4.
  5. Mix the cream and milk together and season. In another bowl, mix the rest of the Parmesan together with the breadcrumbs.
  6. Butter an ovenproof dish and arrange a layer of potatoes, a layer of carrots and add some pesto. Repeat, ending with a layer of potatoes. Pour over the cream and milk mix then sprinkle with the Parmesan-breadcrumb mix.
  7. Cook in the oven for 50 minutes and serve hot.


A zero-waste dish that is full of flavour to serve as a side.

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