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Scalloped Potatoes with Pesto




Source of Recipe


Internet


List of Ingredients




Pesto
1 1/2 cups fresh Basil leaves
4 tablespoons lightly toasted pine nuts
about 1/2 cup of Extra Virgin Olive oil
2 Cloves of Garlic
4 tablespoons of freshly grated Parmesan cheese

Scalloped potatoes
3 lbs Yukon Gold potatoes
1 cup of pesto (see above)
2 cups (8 ounces) shredded sharp Cheddar cheese
2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram
1 cup homemade Chicken broth (or low-sodium canned broth), heated to boiling
2 tablespoons chopped fresh parsley
Sea salt
Freshly grated pepper



Recipe



Position a rack in the center of the oven and Preheat to 400º. Lightly oil an 11 1/2 x 8 inch (2 quart) baking dish or a 9-inch springform mold. Bring a large pot of lightly salted water to boil over high heat.

Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work). Add to the boiling water and cook until barely tender, about 8 minutes.

While the potatoes are cooking, make the pesto.

To make the pesto, place the basil, pine nuts, garlic and Parmesan in a blender. Add about 2/3 of the olive oil and pulse until a paste forms. Add olive oil until you reach a nice consistency—not too runny and not too thick.

Drain the potatoes when ready and toss with the pesto to coat evenly. Season to taste with salt and pepper.

Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil. Continue until you have 3 layers, finishing with cheese. Pour in the hot broth. Cover tightly with aluminum foil.

Bake for 30 minutes. Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes.

Serve hot, sprinkled with parsley.