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    You are in: Home / Cheese / Scalloped Potatoes with Sun-Dried Tomato Pesto Recipe
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    Scalloped Potatoes with Sun-Dried Tomato Pesto

    Scalloped Potatoes with Sun-Dried Tomato Pesto. Photo by *

    1/1 Photo of Scalloped Potatoes with Sun-Dried Tomato Pesto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    Mirj's Note:

    I saw this demonstrated on the Oprah show and I knew I had to try these out. Oprah was writhing with pleasure while she described these, and now I know why!

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    Units: US | Metric


    1. 1
      Position a rack in the center of the oven and preheat to 400ÿF.
    2. 2
      Lightly oil an 11 © x 8-inch (2-quart) baking dish.
    3. 3
      Bring a large pot of lightly salted water to a boil over high heat.
    4. 4
      Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work).
    5. 5
      Add to the boiling water and cook until barely tender, about 8 minutes.
    6. 6
      Drain and toss with the pesto to coat evenly.
    7. 7
      Season to taste with salt and pepper.
    8. 8
      Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil.
    9. 9
      Continue until you have 3 layers, finishing with cheese.
    10. 10
      Pour in the hot broth.
    11. 11
      Cover tightly with aluminum foil.
    12. 12
      Bake for 30 minutes.
    13. 13
      Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes.
    14. 14
      Serve hot, sprinkled with parsley.

    Ratings & Reviews:

    • on March 08, 2002


      I think Ive found my ultimate potato dish, this is superb, a real taste sensation.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 31, 2013


      These potatoes had such excellent flavor. It makes a lot. I might reduce the amount of broth the next time as it was a little runny on the bottom, but otherwise, these were excellent.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2011


      NOT GOOD AS WRITTEN!! Please do not cook the potatoes for 8 minutes, you will end up with a mushy mess. Whoever wrote about 8 minutes was off by about 4 minutes. The potatoes were so over cooked before baking I was afraid to put in the broth as I thought it would turn to soup. I could tell you what I did to doctor it up but it would be a totally different recipe! The pesto part is great and I am glad I made extra. I have never made scalloped potatoes before and I just checked 5 other recipes... none of them call for cooking the potatoes before baking them.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Scalloped Potatoes with Sun-Dried Tomato Pesto

    Serving Size: 1 (200 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 262.4
    Calories from Fat 85
    Total Fat 9.5 g
    Saturated Fat 6.0 g
    Cholesterol 29.6 mg
    Sodium 182.8 mg
    Total Carbohydrate 34.7 g
    Dietary Fiber 3.1 g
    Sugars 1.6 g
    Protein 10.2 g

    The following items or measurements are not included:

    sun-dried tomato pesto

    vegetable broth

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