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Title: Chunky Potatoes with Cheese, Garlic and Pesto
Categories: Cheese Herb Onion
Yield: 12 Servings
4 | lb | Russet potatoes -- cut in |
1/2 | " pieces | |
2 | c | Whipping cream |
6 | Sun-dried tomatoes, | |
Oil-packed -- drained and | ||
Min= | ||
Ced | ||
2 | tb | Minced shallots |
2 | tb | Minced garlic |
2 | tb | Pesto sauce |
1/4 | ts | White pepper |
1 1/2 | c | Mozzarella cheese -- |
Shredded | ||
1 1/2 | c | Jarlsberg cheese -- |
Shredded |
Preheat oven to 375=B0F. Place potatoes in 18x12" rimmed baking sheet. = Mix cream, sun-dried tomatoes, shallots, garlic, pesto and white pepper i= n large bowl to blend. Pour over potatoes, stir gently to coat. Sprinkl= e both cheeses over potato mixture. Bake until potatoes are tender and c= heese is golden brown on top, about 45 minutes. Let cool 10 minutes befo= re serving.
Recipe By : Jeffrey's, Milford, Connecticut
From: Ebburtis@ix.Netcom.Com Date: 04 May 97 Eat-L List (Recipes And Food Folklore) Ä
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