SPECIAL SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO

These scalloped potatoes are made with broth, not milk, and get extra flavor from sun-dried tomato pesto. They are fabulous with roast chicken.
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
For the Sun-Dried Tomato Pesto:
- 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 …
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