Sun-Dried Tomato Scalloped Potatoes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! Ingredients:
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry |
1/2 cup grated parmesan cheese |
2 tablespoons chopped fresh basil |
2 tablespoons chopped fresh parsley |
1 garlic clove, peeled |
1/4 teaspoon salt |
7 cups sliced peeled potatoes |
2 cups (8 ounces) shredded cheddar cheese |
1 cup chicken broth |
Directions:
1. Place the first six ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top.
2. Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving. Yield: 10 servings.
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