"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Scalloped Potatoes with Sun-Dried Tomato Pesto Recipe

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This recipe for Scalloped Potatoes with Sun-Dried Tomato Pesto, by , is from Kitty's Kids Sweet Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Campbell
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs Ykon Gold potatoes
1 cup Sun-Dried Tomato pesto
Salt and freshly ground pepper
2 cups shredded sharp chedder cheese (8oz)
2 tbsp chopped fresh basil
1 cup chicken broth, heat to boiling
2 tbsp chopped fresh parsley (optional)

Directions:
Directions:
-Position a rack in the center of the oven and preheat to 400

-Lightly oil an 11 1/2 x 8in. baking dish

-Bring a large pot of lightly salted water to a boil over high heat

- Peel the potatoes and cut into 1/8" thick rounds (a mandoline works great for this)

- Add to the boiling water and cook until barely tender, about 4 minutes

-Drain and toss with the pesto to coat evenly

-Season to taste with salt & pepper

-Layer half of the potatoes in the oiled dish

-Sprinkle with 1/3 of the shredded cheese, and sprinkle with basil

-Continue until you have three layers, finishing with cheese

-Pour in the hot broth, Cover tightly with foil

-Bake for 30 minutes

- Uncover and continue to bake until cheese is bubbling and starting to brown, about 15 minutes

-Sprinkle with parsley and serve hot

Personal Notes:
Personal Notes:
This is my number one requested dish wherever I go!

 

 

 

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