Try this Scalloped Potatoes with Sun-dried Tomatoes and Pesto recipe, or contribute your own.
Suggest a better descriptionPosition a rack in the center of the oven and preheat to 400°F. 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.
Process all the pesto 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).
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 cheddar cheese, and sprinkle with the 2 Tbsp. basil or 1 Tbsp. marjoram. 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.
Read more: http://www.oprah.com/food/Scalloped-Potatoes-with-Sun-Dried-Tomato-Pesto-Recipe#ixzz2ntR9SJHs
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Serving Size: 1 Serving (388g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 676 | ||
Calories from Fat: 349 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.8g | 52 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 152.4mg | 47 % | |
Sodium 658.3mg | 23 % | |
Potassium 1564.2mg | 41 % | |
Total Carbohydrate 38.8g | 11 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 33.1g | ||
Protein 43.7g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 676
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