PAN POTATOES WITH GARLIC, PESTO AND MOZZARELLA CHEESE

Pan Potatoes With Garlic, Pesto and Mozzarella Cheese image

Provided by Kittencalrecipezazz

Categories Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

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5 large russet potatoes, peeled and cut into about 1/2-in pieces
2 cups whipping cream
6 -7 sun-dried tomatoes (packed in oil and minced)
2 tablespoons minced shallots (or use finely chopped yellow onions)
2 tablespoons minced garlic (can use more)
2 tablespoons pesto sauce, can use a bit more if desired (store-bought or homemade, I use my Kittencal's Perfect Pesto for this)
black pepper
3 cups grated mozzarella cheese (can use more)
salt

Steps:

Set oven to 375 degrees,.
Place the cubed potatoes in a large baking sheet in one layer if possible.
Sprinkle with salt and pepper.
In a bowl, mix together sun-dried tomatoes, whipping cream, shallots, garlic, pesto and black pepper; pour over the potatoes and toss gently to coat.
Sprinkle with mozzarella cheese.
Bake the potatoes until fork-tender and the cheese is lightly browned (about 45 minutes).
Season with salt.
**NOTE** if desired you can sprinkle the cheese on top the last 20 minutes or so of baking.

Nutrition Facts : Calories 690.2, Fat 42.2, SaturatedFat 25.7, Cholesterol 152.9, Sodium 442.5, Carbohydrate 59.8, Fiber 7.1, Sugar 3.8, Protein 20.8