Scalloped Potatoes With Sun-Dried Tomato Pesto
Terry Pogue
Serves 8
Published in: Weekend Recipes
1 cups Sun-Dried Tomato Pesto
Sun-Dried Tomato Pesto Ingredients:
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 or 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 all the ingredients in a food processor fitted with the metal
blade until the mixture forms a coarse paste. (The pesto can be
stored in an airtight container and refrigerated for up to 1 month).
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.
Recipe Notes
Recipe created by Art Smith
From Back to the Table by Art Smith
These scalloped potatoes are made with broth, not milk, and get
extra flavor from sun-dried tomato pesto. They are fabulous with
roast chicken.
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