SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO

SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO image

Number Of Ingredients 14

3 lbs Yukon Gold Potatoes
salt and freshly ground pepper
2 cups shredded sharp cheddar cheese
2 Tbsp chopped fresh basil
1 cup hot chicken broth
2 Tbsp chopped fresh parsley
SUNDRIED TOMATO PESTO
2 cups sun-dried tomatoes, packed in oil, drained
1 cup freshly grated parmesan cheese
1/4 cup olive oil
1/4 cup packed fresh basil leaves
1/4 cup packed fresh parsley leaves
2 cloves garlic, peeled and crushed
freshly ground pepper

Steps:

1. Make sundried tomato pesto - process all ingredients in a food processor until mixture forms a coarse paste. 2. Preheat oven to 400F. Oil an 11 1/2 x 8 inch baking dish. Bring a large pot of lightly salted water to a boil. 3. Peel potatoes and cut into 1/8 inch slices using mandoline or food processor. Add to boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season with salt and pepper. 4. Layer half the potatoes in dish, sprinkle with one third of cheese and basil. Continue until you have three layers, finishing with cheese. Pour in hot broth. Cover tightly with aluminum foil. 5. Bake for 30 minutes. Uncover and continue to bake until cheese is bubbling and starting to brown. Serve hot sprinkled with parsley.