SPECIAL SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO

INGREDIENTS:

•     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

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 pesto ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste …