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Scalloped Potatoes with Sun-Dried Tomato Pesto Recipe

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This recipe for Scalloped Potatoes with Sun-Dried Tomato Pesto is from Kitty's Kids Sweet Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º

-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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