Pesto and Mozzarella Potatoes

• 750 g potatoes
• 2 tablespoons olive oil
• 125 g mozzarella cheese, grated
• 2 tablespoons capers packed in salt, rinsed
• 2 tablespoons pesto sauce
• 6 anchovy fillets, chopped
• salt
• fresh ground black pepper

1. Preheat the oven to 400 degrees F (or 200 C).
2. Boil the potatoes for 10 minutes, drain, splash with cold water and drain again.
3. Remove the skins and slice thinly.
4. Grease a two-litre casserole dish with a little of the olive oil and spread out one third of the potatoes on the bottom.
5. Smear half the pesto over the potatoes, along with half of the mozzarella, capers and anchovies.
6. Season with salt and pepper, add another layer of potatoes, followed by the rest of the seasonings.
7. Top with the final slices of potato.
8. Sprinkle over 3 tablespoons of water and then drizzle over the remaining olive oil.
9. Bake for 30 minutes or until the potatoes are cooked through and crusty on top.

potatoes, olive oil, mozzarella cheese, capers, pesto sauce, anchovy, salt, fresh ground black pepper

Taken from www.food.com/recipe/pesto-and-mozzarella-potatoes-62107 (may not work)