- Scalloped Potatoes With Sun-Dried Tomato Pesto
Serves 8 2 cups sun-dried tomatoes packed in oil, drained
1 cups freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup (packed) fresh basil leaves
1/4 cup (packed) fresh parsley leaves
2 garlic cloves, crushed under a knife and peeled
freshly ground black pepper, to taste
Salt and freshly ground black pepper
3 pounds Yukon Gold potatoes
2 cups shredded sharp cheddar cheese (8 ounces )
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh marjoram
1 cups chicken broth or canned low-sodium broth, heated to boiling
2 tablespoons chopped fresh parsley
Position a rack in the center of the oven and preheat to 400 F.
Lightly oil an 11 1/2 x 8-inch (2-quart) baking dish. Bring a large
pot of lightly salted water to a boil over high heat.
Process tomatoes, parmesah, oil, basil, parsley, garlic and pepper
in a food processor fitted with the metal blade until the mixture
forms a coarse paste.
Peel the potatoes and cut into 1/8-inch-thick rounds. Add to the
boiling water and cook until barely tender, about 8 minutes. Drain
and toss with 1 cup of the pesto to coat evenly. Season to taste
with salt and pepper. Save remaining pesto for another use.
Layer half of the potatoes in the dish, sprinkle with one third of
the cheese, and sprinkle with herbs. Continue until you have 3
layers, finishing with cheese. Pour in the hot broth. Cover tightly
with aluminum foil.
Bake for 30 minutes. Uncover and continue to bake until the cheese
is bubbling and starting to brown, about 15 minutes. Serve hot,
sprinkled with parsley.
