Sun-Dried Tomato Scalloped Potatoes

Name: Sun-Dried Tomato Scalloped Potatoes
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 10 servings.
Cuisine: Europe, Italian
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

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.

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