Sun-Dried Tomato Scalloped Potatoes
TOTAL TIME: Prep: 25 min. Bake: 1-3/4 hours + standing
YIELD: 10 servings.
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
-
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 shredded cheddar cheese
-
1 cup chicken broth
Directions
-
1.
Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top.
-
2.
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.
Nutrition Facts
2/3 cup: 238 calories, 11g fat (6g saturated fat), 27mg cholesterol, 420mg sodium, 28g carbohydrate (1g sugars, 3g fiber), 10g protein.
© 2024 RDA Enthusiast Brands, LLC