Pan Potatoes With Garlic, Pesto and Mozzarella Cheese |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This dish packs a punch of flavor, for greasing the pan you might want to consider using Pan Release, Professional Pan Coating (Better Than Pam Spray!) Ingredients:
5 large russet potatoes, peeled and cut into about 1/2-in pieces |
2 cups whipping cream |
6 -7 sun-dried tomatoes (packed in oil and minced) |
2 tablespoons minced shallots (or use finely chopped yellow onions) |
2 tablespoons minced garlic (can use more) |
2 tablespoons pesto sauce, can use a bit more if desired (store-bought or homemade, i use my kittencal's perfect pesto for this) |
black pepper |
3 cups grated mozzarella cheese (can use more) |
salt |
Directions:
1. Set oven to 375 degrees,.
2. Place the cubed potatoes in a large baking sheet in one layer if possible.
3. Sprinkle with salt and pepper.
4. In a bowl, mix together sun-dried tomatoes, whipping cream, shallots, garlic, pesto and black pepper; pour over the potatoes and toss gently to coat.
5. Sprinkle with mozzarella cheese.
6. Bake the potatoes until fork-tender and the cheese is lightly browned (about 45 minutes).
7. Season with salt.
8. **NOTE** if desired you can sprinkle the cheese on top the last 20 minutes or so of baking.
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