Scalloped Potatoes with Sun-Dried Tomato Pesto

Recipe by Mirj2338
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position a rack in the center of the oven and preheat to 400ÿF.
  • Lightly oil an 11 © x 8-inch (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-inch-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 one third 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.
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