Chunky Potatoes With Cheese, Garlic and Pesto |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a good potato dish from Jeffrey's Restaurant, Milford, CT. Ingredients:
5 large russet potatoes, 1/2-inch pieces |
2 cups whipping cream |
6 sun-dried tomatoes packed in oil, minced |
2 tablespoons shallots, minced |
2 tablespoons garlic, minced |
2 tablespoons pesto sauce, prepared |
1/4 teaspoon white pepper |
1 1/2 cups mozzarella cheese, grated |
1 1/2 cups jarlsberg cheese, grated |
Directions:
1. Preheat oven to 375ºF.
2. Place potatoes in 18x12-inch rimmed baking sheet.
3. Mix cream, sun-dried tomatoes, shallots, garlic, pesto and white pepper in large bowl to blend. Pour over potatoes; stir gently to coat.
4. Sprinkle both cheeses over potato mixture. Bake until potatoes are tender and cheese is golden brown on top, about 45 minutes. Let cool 10 minutes before serving.
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