Chunky potatoes with cheese, garlic and pesto
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Russet potatoes; cut in 1/2\" pieces |
| 2 | cups | Whipping cream |
| 6 | Sun-dried tomatoes; oil-packed, drained and minced | |
| 2 | tablespoons | Minced shallots |
| 2 | tablespoons | Minced garlic |
| 2 | tablespoons | Pesto sauce |
| ¼ | teaspoon | White pepper |
| 1½ | cup | Mozzarella cheese; shredded |
| 1½ | cup | Jarlsberg cheese; shredded |
Directions
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.
Per serving: 455 Calories; 31g Fat (59% calories from fat); 13g Protein; 36g Carbohydrate; 80mg Cholesterol; 310mg Sodium Recipe by: Jeffrey's, Milford, Connecticut Posted to TNT - Prodigy's Recipe Exchange Newsletter by <ebburtis@...> on Sep 19, 97
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