Ingredients

Scalloped Potatoes with Sun-Dried Tomato Pesto
3 pounds Yukon Gold potatoes
1 cup Sun-Dried Tomato Pesto
Salt and freshly ground black pepper
2 cups (8 ounces) shredded sharp cheddar cheese
2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram
1 cup chicken broth or canned low-sodium broth , heated to boiling
2 tablespoons chopped fresh parsley
2 cups sun-dried tomatoes packed in oil, drained
1 cup freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaves
1/4 cup packed fresh parsley leaves
2 cloves garlic , crushed under a knife and peeled
Freshly ground pepper , to taste

Description

Salsa Recipe From Back To The Table, A New Book By Art Smith, Oprah's Personal Chef.

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