PREHEAT oven to 375 degrees Fahrenheit.
RINSE potatoes and pat dry.
Carefully SLICE potatoes in thin ¼” discs.
ARRANGE about half of the slices in a skillet or in an oven-proof baking dish.
HEAT a separate skillet to medium-low heat. ADD the ghee or coconut oil and remaining sauce ingredients. WHISK together and bring to a simmer.
TURN the heat off and drizzle about half of the sauce over the first layer of sliced potatoes.
ARRANGE the second half of the potatoes on top of the first, followed by the rest of the sauce.
BAKE in the oven, covered with foil, for about 45 minutes.
REMOVE the foil cover and finish baking under the broiler for about 5 minutes.
While the potatoes are baking, PREPARE your pesto by adding all of the ingredients in a blender or food processor and blend until very creamy. Set aside.
When the potatoes are done, REMOVE from the heat, and carefully top with a layer of pesto.
ALLOW to cool for a few minutes before serving with a big scoop of additional pesto, storing any leftovers in the fridge for up to 5 days.
Enjoy!