Sun dried Tomato Scalloped Potatoes - from Taste of Home

Sun-Dried Tomato Scalloped Potatoes

My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! —Jamie Milligan, Kimberley, British Columbia

10 ServingsPrep: 25 min. Bake: 1-3/4 hours + standing

Ingredients

• 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

Directions

• 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.

Nutritional Facts: 1 serving (2/3 cup) equals 238 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 420 mg sodium,