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
Instructions
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 ingredients in a food processor fitted with the metal
blade until the mixture forms a coarse paste. (The pesto can be
stored in an airtight container and refrigerated for up to 1 month).
Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline
or food processor does the quickest work). Add to the boiling
water and cook until barely tender, about 8 minutes. Drain and
toss with the pesto to coat evenly. Season to taste with salt and
pepper.
Layer half of the potatoes in the dish, sprinkle with one third of the
cheese, and sprinkle with basil. Continue until you have 3 layers,
finishing with cheese. Pour in the hot broth. Cover tightly with
aluminum foil
Bake for 30 minutes. Uncover and continue to bake until the
cheese is bubbling and starting to brown, about 15 minutes. Serve
hot, sprinkled with parsley.
Originally Submitted
1/13/2013
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