Scalloped Potatoes with Sun-Dried Tomato Pesto (Italian recipe)

[Guest guest]

See notes at bottom of recipe

This is an excellent side dish, it's so good that I

eat it with a simple salad of mixed greens.

Jacques

 

Scalloped Potatoes with Sun-Dried Tomato Pesto

 

Recipe created by Art Smith

From Back to the Table by Art Smith

Serves 8

 

These scalloped potatoes are made with broth, not

milk, and get extra flavor

from sun-dried tomato pesto.

 

1 cup Sun-Dried Tomato Pesto

 

Sun-Dried Tomato Pesto Ingredients:

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 garlic cloves, crushed under a knife and peeled

freshly ground black pepper, to taste

 

Salt and freshly ground black pepper

3 pounds Yukon Gold potatoes

2 cups (8 ounces) shredded sharp cheddar cheese

2 tablespoons chopped fresh basil or 1 tablespoon

chopped fresh marjoram

1 cup broth, heated to boiling

2 tablespoons chopped fresh parsley

 

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.

 

Note:

You can sub the parsley for cilantro and you can sub

the cheddar cheese for Monterey Jack cheese.

 

Hummus and Pesto Recipes

 

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