Scalloped Potatoes with Cheddar and Parmesan in Sun Dried Tomato Pesto

Name: Scalloped Potatoes with Cheddar and Parmesan in Sun Dried Tomato Pesto
Ingredients: • 3 pounds Yukon Gold potatoes; • 1 cup Sun-Dried Tomato Pesto; • Salt and 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

Scalloped Potatoes with Cheddar and Parmesan in Sun Dried Tomato Pesto was pinched from <a href="http://www.piarecipes.com/2012/10/scalloped-potatoes-with-cheddar-and.html" target="_blank">www.piarecipes.com.</a>

INGREDIENTS

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• 3 pounds Yukon Gold potatoes

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• 1 cup Sun-Dried Tomato Pesto

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• Salt and freshly ground black pepper

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• 2 cups (8 ounces) shredded sharp cheddar cheese

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• 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram

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• 1 cup chicken broth or canned low-sodium broth , heated to boiling

•

• 2 tablespoons chopped fresh parsley

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• 2 cups sun-dried tomatoes packed in oil, drained

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• 1 cup freshly grated Parmesan cheese

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• 1/4 cup extra-virgin olive oil

•

• 1/4 cup packed fresh basil leaves

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• 1/4 cup packed fresh parsley leaves

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• 2 cloves garlic , crushed under a knife and peeled

•

• Freshly ground pepper , to taste

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