Name: Chunky Two-Cheese Potatoes with Garlic and Pesto
Yield: Serves 12
Ingredients: 5 large russet potatoes (about 4 pounds total), cut into 1/2-inch pieces; 2 cups whipping cream; 6 sun-dried tomatoes packed in oil, drained, minced; 2 tablespoons minced shallots; 2 tablespoons minced garlic; 2 tablespoons prepared pesto; 1/4 teaspoon white pepper; 1 1/2 cups grated mozzarella cheese (about 6 ounces); 1 1/2 cups grated Jarlsberg cheese (about 5 ounces)

Recipe information

Yield
Serves 12

Ingredients

5 large russet potatoes (about 4 pounds total), cut into 1/2-inch pieces

2 cups whipping cream

6 sun-dried tomatoes packed in oil, drained, minced

2 tablespoons minced shallots

2 tablespoons minced garlic

2 tablespoons prepared pesto

1/4 teaspoon white pepper

1 1/2 cups grated mozzarella cheese (about 6 ounces)

1 1/2 cups grated Jarlsberg cheese (about 5 ounces)

Preparation

Preheat oven to 375°F. Place potatoes in 18x12-inch rimmed baking sheet. Mix cream, sun-dried tomatoes, shallots, garlic, pesto and white pepper in large bowl to blend. Pour over potatoes; stir gently to coat. Sprinkle both cheeses over potato mixture. Bake until potatoes are tender and cheese is golden brown on top, about 45 minutes. Let cool 10 minutes before serving.

TagsGratin Russet Potato Potato Root Vegetable Vegetable Sun-Dried Tomato Tomato Mozzarella Cheese Dairy Side Dinner Gluten Free Nut Free Vegetarian Easy Weeknight Meals Oven Bake Bon Appétit

Recipe notes

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