These Scalloped Potatoes with Sun-Dried Tomato Pesto are made with broth, not milk, and get extra flavor from sun-dried tomato pesto. They are fabulous with roast chicken.
Scalloped Potatoes with Sun-Dried Tomato Pesto
Category: Sidedish
These Scalloped Potatoes with Sun-Dried Tomato Pesto are made with broth, not milk, and get extra flavor from sun-dried tomato pesto. They are fabulous with roast chicken.
- 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 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
For the Sun-Dried Tomato Pesto:
- 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 pesto 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 cheddar cheese, and sprinkle with the 2 Tbsp. basil or 1 Tbsp. marjoram. 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.
