The Glancy Family Cookbook
Browse
Search
About
Scalloped Potatoes with Sun-Dried Tomato Pesto
The Glancy Cookbook, chapter 9
Category: Side Dishes
These scalloped potatoes are made with broth, not milk, and get extra flavor from sun-dried tomato pesto.
Ingredients
3 lb
Yukon Gold potatoes
1 cup
sun-dried tomato pesto, homemade or store-bought
salt
black pepper, freshly ground
2 cups (8 oz)
sharp Cheddar cheese, shredded
2 tbsp
fresh basil, chopped
1 cup
chicken broth
2 tbsp
fresh parsley, chopped
Steps
Preheat oven to 400 degrees. Position a rack in the center of the oven.
Lightly oil an 11 1/2" x 8" (2-quart) baking dish. Bring a large pot of lightly salted water to a boil over high heat.
Peel the potatoes and cut into 1/8" 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 1/3 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.
See recipe for
Sun-Dried Tomato Pesto
.