Tuesday, October 12, 2010

Scalloped Potatoes with Sun-dried Tomato Pesto


3 lb Yukon gold potatoes
1 cup sun dried tomato pesto
Salt and pepper to taste
2 cup shredded sharp cheddar cheese
2 Tbs fresh basil
1 cup chicken broth
2 Tbs parsley


Preheat oven to 400°F. Lightly oil a shallow 2-quart baking dish.

Bring a large pot of water with salt to boil. Slice potatoes 1/8" thick and add to boiling water. Cook about 8 minutes. Drain and toss with pesto to coat evenly. Season with S/P.

Layer half the potatoes in baking dish; sprinkle evenly with half the cheddar and basil. Repeat with remaining potatoes, cheddar, and basil. Pour hot broth evenly over top. Cover tightly with foil and bake 30 minutes.

Uncover and bake until the cheese is bubbling and starting to brown, about 15 minutes. Sprinkle top with parsley. 8 servings.
VARIATION: Instead of sun-dried tomato pesto and sharp cheddar, substitute regular basil pesto and sharp white cheddar instead.

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