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Sun Dried Potatoes

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Ingredients

  • Sun-Dried Tomato Scalloped Potatoes
  • 10 ServingsPrep: 25 min. Bake: 1-3/4 hours + standing
  • ⦁ 1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry
  • ⦁ 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh basil
  • ⦁ 2 tablespoons chopped fresh parsley 1 garlic clove, peeled
  • ⦁ 1/4 teaspoon salt 7 cups sliced peeled potatoes
  • ⦁ 2 cups (8 ounces) shredded ⦁ cheddar cheese 1 cup chicken broth

Details

Preparation

Step 1

S
⦁ Place the first six ingredients in a ⦁ food processor; cover and
⦁ process until blended. In a greased 3-qt. baking dish, layer half of
⦁ the potatoes, tomato mixture and cheese. Repeat layers. Pour broth
⦁ over the top.
⦁ Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes
⦁ longer or until potatoes are tender. Let stand for 10 minutes before serving. Yield: 10 servings.

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