Best Scalloped Potatoes With Sun Dried Tomato Pesto Recipes
SUN-DRIED TOMATO SCALLOPED POTATOES
My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! -Jamie Milligan, Kimberley, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 2h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 238 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.
SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO
I saw this demonstrated on the Oprah show and I knew I had to try these out. Oprah was writhing with pleasure while she described these, and now I know why!
Provided by Mirj2338
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 400ÿF.
- Lightly oil an 11 © x 8-inch (2-quart) baking dish.
- Bring a large pot of lightly salted water to a 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.
- Drain 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.
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
SUN-DRIED TOMATO PESTO
Make and share this Sun-Dried Tomato Pesto recipe from Food.com.
Provided by TishT
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Everything goes into the food processor.
- Whirl till you have a thick, grainy sauce.
- Store in the refrigerater covered, or serve immediately: 1/4 cup for each serving.
- Pass some additional Parmesan for individual taste.
Nutrition Facts : Calories 476.6, Fat 38.5, SaturatedFat 6.1, Cholesterol 5.5, Sodium 731.9, Carbohydrate 33.6, Fiber 11.5, Sugar 14.1, Protein 11.5
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