Scalloped Potatoes with Sun-Dried Tomato Pesto - Oprah.com

Servings: Serves 8

Ingredients:

Scalloped Potatoes with Sun-Dried Tomato Pesto

• 3 pounds Yukon Gold potatoes
• 1 cup Sun-Dried Tomato Pesto
• Salt
• freshly ground black pepper
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram
• 1 cup chicken broth or canned low-sodium broth , heated to boiling
• 2 tablespoons chopped fresh parsley
• 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 cloves garlic , crushed under a knife and peeled
• Freshly ground pepper , to taste

Directions:

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.