Scalloped Potatoes with Sun-Dried Tomato Pesto


Recipe created by Art Smith – Submitted by Wendy

These scalloped potatoes are made with broth, not milk, and get extra flavor from sun-dried tomato pesto. They are fabulous with roast chicken.

3 pounds Yukon Gold potatoes
1 cup Sun-Dried Tomato Pesto – see recipe below

Salt and freshly ground black pepper
2 cups (8 ounces) shredded sharp cheddar cheese
2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram

1 cup chicken broth or canned low-sodium broth, heated to boiling
2 tablespoons chopped fresh parsley

Position a rack in the center of the oven and preheat to 400°F. Lightly oil an 11 ½ 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. Makes 8 servings

Sun-Dried Tomato Pesto
Recipe created by Art Smith – submitted by

Keep a container of this brick-red pesto in the
refrigerator to toss with pasta, to stir into
soups or salad dressings, or even to make a
dish of scalloped potatoes into an event.
2 cups sun-dried tomatoes packed in oil, drained
1 cup freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup (packed) fresh basil leaves
1/4 cup (packed) fresh parsley leaves
2 garlic cloves, crushed under a knife and peeled
Freshly ground pepper, to taste

Process all the ingredients in a food processor
fitted with the metal blade until the mixture forms
a coarse paste. (The pesto can be stored in an
airtight container and refrigerated for up to 1
month). Makes about 2 cups.

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