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Scalloped Potatoes With Sun-Dried Tomato Pesto

Scalloped Potatoes With Sun-Dried Tomato Pesto is built on Sun Dried Tomatoes Packed In Oil Drained, Freshly Grated Parmesan Cheese, Extra Virgin Olive Oil, Fresh Basil Leaves, and Fresh Parsley Leaves. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 2
• 3 lb
• 2 cup
• 2 tbsp
• 1 tbsp
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Position a rack in the center of the oven and preheat to 400 F.

2. 2

   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.

3. 3

   Peel the potatoes and cut into 1/8-inch-thick rounds.

4. 4

   Add to the boiling water and cook until barely tender, about 8 minutes.

5. 5

   Drain and toss with 1 cup of the pesto to coat evenly.

6. 6

   Season to taste with salt and pepper.

7. 7

   Save remaining pesto for another use.

8. 8

   Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with herbs.

9. 9

   Continue until you have 3 layers, finishing with cheese.

10. 10

    Pour in the hot broth.

11. 11

    Cover tightly with aluminum foil.

12. 12

    Bake for 30 minutes.

13. 13

    Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes.

14. 14

    Serve hot, sprinkled with parsley.