SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO
Steps:
- 1. Make sundried tomato pesto - process all ingredients in a food processor until mixture forms a coarse paste. 2. Preheat oven to 400F. Oil an 11 1/2 x 8 inch baking dish. Bring a large pot of lightly salted water to a boil. 3. Peel potatoes and cut into 1/8 inch slices using mandoline or food processor. Add to boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season with salt and pepper. 4. Layer half the potatoes in dish, sprinkle with one third of cheese and basil. Continue until you have three layers, finishing with cheese. Pour in hot broth. Cover tightly with aluminum foil. 5. Bake for 30 minutes. Uncover and continue to bake until cheese is bubbling and starting to brown. Serve hot sprinkled with parsley.
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Nitheesh Nithz
[email protected]I thought the dish was a bit bland. I would add more garlic and herbs to the pesto next time.
Sangita Basnet
[email protected]5 stars! This recipe was easy to follow and the results were amazing. The pesto was especially flavorful.
Kamran Alam
[email protected]Loved the unique flavor combination. The sun-dried tomato pesto really made this dish special.
Nini Sharuxia
[email protected]The scalloped potatoes turned out great! They were creamy and cheesy, with a nice crispy top. The pesto added a nice touch of flavor.
Mid Cusub
[email protected]This dish was absolutely delicious! The sun-dried tomato pesto added a wonderful depth of flavor to the scalloped potatoes. I will definitely be making this again.