Pan Potatoes With Garlic, Pesto and Mozzarella Cheese

Name: Pan Potatoes With Garlic, Pesto and Mozzarella Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: 5 large russet potatoes, peeled and cut into about 1/2-in pieces; 2 cups whipping cream; 6 -7 sun-dried tomatoes (packed in oil and minced); 2 tablespoons minced shallots (or use finely chopped yellow onions); 2 tablespoons minced garlic (can use more); 2 tablespoons pesto sauce, can use a bit more if desired (store-bought or homemade, I use my Kittencal's Perfect Pesto for this); black pepper; 3 cups grated mozzarella cheese (can use more); salt

(2)

Recipe by Kittencalrecipezazz

This dish packs a punch of flavor, for greasing the pan you might want to consider using recipe#78579

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READY IN: 1hr 5mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

5

large russet potatoes, peeled and cut into about 1/2-in pieces
2

cups whipping cream
6 -7

sun-dried tomatoes (packed in oil and minced)
2

tablespoons minced shallots (or use finely chopped yellow onions)
2

tablespoons minced garlic (can use more)
2

tablespoons pesto sauce, can use a bit more if desired (store-bought or homemade, I use my Kittencal's Perfect Pesto for this)
black pepper
3

cups grated mozzarella cheese (can use more)
salt

DIRECTIONS

Set oven to 375 degrees,.
Place the cubed potatoes in a large baking sheet in one layer if possible.
Sprinkle with salt and pepper.
In a bowl, mix together sun-dried tomatoes, whipping cream, shallots, garlic, pesto and black pepper; pour over the potatoes and toss gently to coat.
Sprinkle with mozzarella cheese.
Bake the potatoes until fork-tender and the cheese is lightly browned (about 45 minutes).
Season with salt.
**NOTE** if desired you can sprinkle the cheese on top the last 20 minutes or so of baking.

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