Best Sun Dried Tomato Scalloped Potatoes Recipes

SUN-DRIED TOMATO SCALLOPED POTATOES

Sun-Dried Tomato Scalloped Potatoes image

My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! -Jamie Milligan, Kimberley, British Columbia

Provided by Taste of Home

Categories Side Dishes

Time 2h10m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 garlic clove, peeled
1/4 teaspoon salt
7 cups sliced peeled potatoes
2 cups shredded cheddar cheese
1 cup chicken broth

Steps:

Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 238 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.

SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO

Scalloped Potatoes with Sun-Dried Tomato Pesto image

I saw this demonstrated on the Oprah show and I knew I had to try these out. Oprah was writhing with pleasure while she described these, and now I know why!

Provided by Mirj2338

Categories Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs yukon gold potatoes
1 cup sun-dried tomato pesto (see recipe I posted here on the 'zaar)
salt
freshly ground black pepper
2 cups shredded sharp cheddar cheese
2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram
1 cup parve chicken broth or 1 cup low-sodium chicken stock, heated to boiling
2 tablespoons chopped fresh parsley

Steps:

Position a rack in the center of the oven and preheat to 400ÿF.
Lightly oil an 11 © x 8-inch (2-quart) baking dish.
Bring a large pot of lightly salted water to a boil over high heat.
Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work).
Add to the boiling water and cook until barely tender, about 8 minutes.
Drain and toss with the pesto to coat evenly.
Season to taste with salt and pepper.
Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil.
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.

SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO

SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO image

Categories Potato Side Bake

Number Of Ingredients 14

Ingredients

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.