Sun Dried Tomato Pesto Cheesy Potatoes
Sun Dried Tomato Pesto Cheesy Potatoes will make you a hero at your family get togethers. Cheddar cheese, sun dried tomato pesto, and scalloped potatoes combine for an easy, rich, creamy and cheesy side dish recipe.
- 1 (7-ounce jar) prepared sun-dried tomato pesto
- 7 cups sliced potatoes
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1 cup chicken or vegetable broth
Preheat oven to 325 degrees F. Spray a 3-quart baking dish with cooking spray. Layer half of the sliced potatoes on the bottom, Sprinkle with salt and pepper, then top with 1/2 of the sun dried tomato pesto and then a layer of cheese, using 1/2 of the cheese. Repeat layers. Pour broth over the top.
Cover with foil and bake in a preheated oven at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender.
Calories: 178kcal | Carbohydrates: 19g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 242mg | Potassium: 648mg | Fiber: 4g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 18mg | Calcium: 208mg | Iron: 5mg