Scalloped Potatoes with Sun-Dried Tomato Pesto
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
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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
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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
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Freshly ground pepper , to taste
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Read more: http://www.oprah.com/food/Scalloped-Potatoes-with-Sun-Dried-Tomato-Pesto#ixzz2NGRhbQvx
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