Scalloped Potatoes With Sun-Dried Tomato Pesto

By Nalli

This is an Oprah recipe!!

Ingredients

• 3 pounds Yukon gold potatoes
• 1 cup sun-dried tomato pesto
• Salt and freshly ground black pepper
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 2 tbs. chopped fresh basil or 1 tablespoon chopped fresh marjoram
• 1 cup chicken broth or canned low-sodium broth, heated to boiling
• 2 tbs. chopped fresh parsley

Details

Servings 6

Preparation

Step 1

Position a rack in the center at the oven and preheat to 400 degrees. 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. Peel the potatoes and cut into 1/8 inch thick slices. 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 then 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. Serve hot, sprinkled with parsley.