| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 5 | Russet potatoes, about 4 | |
| pounds total cut into | ||
| 1/2-inch pieces | ||
| 2 | c | Whipping cream |
| 6 | Sun-dried tomatoes packed in | |
| oil drained minced | ||
| 2 | T | Minced shallots |
| 2 | T | Minced garlic |
| 2 | T | Prepared pesto |
| 1/4 | t | White pepper |
| 1 1/2 | c | Grated mozzarella cheese |
| about 6 ounces | ||
| 1 1/2 | c | Grated Jarlsberg cheese |
| about 5 ounces | ||
| servings. |
INSTRUCTIONS
1998 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. Bon Appétit March 1997 Restaurant; Jeffrey's, Milford CT Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,
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Nutrition (calculated from recipe ingredients)
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Calories: 3132
Calories From Fat: 1324
Total Fat: 150.5g
Cholesterol: 462.8mg
Sodium: 1767.6mg
Potassium: 9231.6mg
Carbohydrates: 352.3g
Fiber: 37.5g
Sugar: 24.9g
Protein: 100.8g