Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 425 degrees. lightly grease 11 x 7 inch baking dish with 1 teaspoon butter. place 2 cups shredded potatoes in prepared dish, pressing lightly to form an even layer. dollop pesto over potatoes; sprinkle with cheese. top with remaining 2 cups potatoes, spreading evenly. in medium microwave-safe dish, microwave milk on high for 1 1/2 to 2 minutes or until hot; stir in 1/4 cup parmesan, pepper and salt. pour over potatoes. in a small bowl, mix together topping ingredients until blended; sprinkle over potatoes. bake uncovered, 23-25 minutes or until top is crisp and browned. let stand 5 minutes before serving.

Target recipe: preheat oven to 180 degrees celsius layer potatoes in a shallow baking dish. combine cream and soup in a bowl and then pour over potatoes. bake covered with foil for 1 hour. remove foil, sprinkle with cheese and almonds. cook for a further 30 minutes.