Ingredients
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
2 tablespoons chopped fresh parsley
For the Sun-Dried Tomato Pesto:
2 cups sun-dried tomatoes packed in oil
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
Freshly ground pepper
Read Full Directions
hhttp://www.oprah.com/food/Scalloped-Potatoes-with-Sun-Dried-Tomato-Pesto-Recipe