Title: Chunky Potatoes with Cheese, Garlic and Pesto
Categories: Cheese, Herb, Onion, Sauces, Herbs
Yield: 12 Servings
4 lb Russet potatoes; cut in
- 1/2" pieces
2 c Whipping cream
6 Sun-dried tomatoes,
- oil-packed; drained and
- minced
2 tb Minced shallots
2 tb Minced garlic
2 tb Pesto sauce
1/4 ts White pepper
1 1/2 c Mozzarella cheese, shredded
1 1/2 c Jarlsberg cheese, shredded
Preheat oven to 375 F. Place potatoes in 18x12" rimmed baking
sheet. Mix cream, sun-dried tomatoes, shallots, garlic, pesto and
white pepper in large bowl to blend. Pour over potatoes, stir
gently to coat. Sprinkle both cheeses over potato mixture. Bake
until potatoes are tender and cheese is golden brown on top, about
45 minutes. Let cool 10 minutes before serving.
