Ingredients Jump to Instructions ↓

  1. Scalloped Potatoes With Sun-Dried Tomato Pesto

  2. Serves 8 2 cups sun-dried tomatoes packed in oil, drained

  3. 1 cups freshly grated Parmesan cheese

  4. 1/4 cup extra-virgin olive oil

  5. 1/4 cup (packed) fresh basil leaves

  6. 1/4 cup (packed) fresh parsley leaves

  7. 2 garlic cloves, crushed under a knife and peeled

  8. freshly ground black pepper, to taste

  9. Salt and freshly ground black pepper

  10. 3 pounds Yukon Gold potatoes

  11. 2 cups shredded sharp cheddar cheese (8 ounces )

  12. 2 tablespoons chopped fresh basil

  13. 1 tablespoon chopped fresh marjoram

  14. 1 cups chicken broth or canned low-sodium broth, heated to boiling

  15. 2 tablespoons chopped fresh parsley

  16. Position a rack in the center of the oven and preheat to 400 F.

  17. Lightly oil an 11 1/2 x 8-inch (2-quart) baking dish. Bring a large

  18. pot of lightly salted water to a boil over high heat.

  19. Process tomatoes, parmesah, oil, basil, parsley, garlic and pepper

  20. in a food processor fitted with the metal blade until the mixture

  21. forms a coarse paste.

  22. Peel the potatoes and cut into 1/8-inch-thick rounds. Add to the

  23. boiling water and cook until barely tender, about 8 minutes. Drain

  24. and toss with 1 cup of the pesto to coat evenly. Season to taste

  25. with salt and pepper. Save remaining pesto for another use.

  26. Layer half of the potatoes in the dish, sprinkle with one third of

  27. the cheese, and sprinkle with herbs. Continue until you have 3

  28. layers, finishing with cheese. Pour in the hot broth. Cover tightly

  29. with aluminum foil.

  30. Bake for 30 minutes. Uncover and continue to bake until the cheese

  31. is bubbling and starting to brown, about 15 minutes. Serve hot,

  32. sprinkled with parsley.


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