Chunky Two-Cheese Potatoes with Garlic and Pesto

By JJCR

Ingredients

• Pesto:
• 5 large baking potatoes, cut into 1/2 inch pieces
• 2 cups heavy whipping cream
• 6 sun-dried tomatoes, packed in oil, drained and minced (didn't use these)
• 2 tbsp. minced garlic
• 2 tbsp. minced shallots
• 2 tbsp. prepared pesto
• 1/4 tsp. white pepper
• 1 1/2 cups (6 oz. ) shredded mozzarella cheese
• 1 1/2 cups (6 oz. ) shredded jarlberg cheese (used parmesan )
• 2 cups fresh basil leaves
• 1/2 cup fresh parsley
• 1/2 cup olive oil
• 1 tsp. salt
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

Preheat oven to 375. Place potatoes in an 18-12 inch rimmed baking sheet. Combine cream, tomato , garlic, shallot, pesto and white pepper in a bowl, stirring until well blended. Pour over potatoes, stirring gently to coat. Sprinkle evenly with cheese.

Bake for 45 minutes or until potatoes are tender and cheese is golden brown. Cool 10 minutes before serving.

Pesto:
Combine basil, parsley, oil, salt and garlic in the container of a blender or food processor. Process until very finely chopped. Pulse in cheese. Cover and store any remaining pesto in the freezer.

Loved these! Feb. 06

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