Sun-Dried Tomato Scalloped Potatoes Recipe

Sun-Dried Tomato Scalloped Potatoes Recipe photo by Taste of Home

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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!

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Sun-Dried Tomato Scalloped Potatoes Recipe

Prep: 25 min. Bake: 1-3/4 hours + standing

Yield: 10 Servings

25 105 130

Ingredients

1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 garlic clove, peeled
1/4 teaspoon salt
7 cups sliced peeled potatoes
2 cups (8 ounces) shredded cheddar cheese
1 cup chicken broth

Directions

Place the first six ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top.
Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving. Yield: 10 servings.

Nutritional Facts 1 serving (2/3 cup) equals 238 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 420 mg sodium, 28 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Sun-Dried Tomato Scalloped Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p12

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Sun-Dried Tomato Scalloped Potatoes

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Reviewed on Dec. 29, 2012 by pattihty

My family loves sun-dried tomatoes - so it looked like the perfect dish. After the initial baking - even before uncovering it to bake an additional 15 minutes. The potatoes had absorbed all the liquid. The potatoes definitely needed more of a scalloped potato sauce - especially with the cheese. Unless I can think of a way to add a sauce of some kind - will not make again.