"My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! —Jamie Milligan, Kimberley, British Columbia..."
INGREDIENTS
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1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry
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1/2 cup grated Parmesan cheese
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2 tablespoons chopped fresh basil
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2 tablespoons chopped fresh parsley
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1 garlic clove, peeled
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1/4 teaspoon salt
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7 cups sliced peeled potatoes
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2 cups (8 ounces) shredded cheddar cheese
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1 cup chicken broth