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POTATOES - CASSEROLE - Scalloped Potatoes with Sun-Dried Tomato Pesto
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Scalloped Potatoes with Sun-Dried Tomato Pesto Created by Art Smith Oprah.com | January 01, 2006 These scalloped potatoes are made with broth, not milk, and get extra flavor from sun-dried tomato pesto. They are fabulous with roast chicken. Servings: Serves 8 Ingredients | |
3 pounds | Yukon Gold potatoes |
1 cup | Sun-Dried Tomato Pesto |
Salt | |
freshly ground black pepper | |
2 cups (8 ounces) | shredded sharp cheddar cheese |
2 tablespoons | chopped fresh basil |
1 tablespoon | chopped fresh marjoram, alternative |
1 cup | chicken broth or canned low-sodium broth, heated to boiling |
2 tablespoons | chopped fresh parsley |
2 cups | sun-dried tomatoes packed in oil, drained |
1 cup | 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 cloves | garlic, crushed under a knife and peeled |
Freshly ground pepper, to taste |
Directions
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.
From Back to the Table by Art Smith
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