| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese, Potatoes, Side dishes |
12 |
Servings |
INGREDIENTS
| 4 |
lb |
Russet potatoes; cut in 1/2" pieces |
| 2 |
c |
Whipping cream |
| 6 |
|
Sun-dried tomatoes; oil-packed, drained and minced |
| 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 |
INSTRUCTIONS
Preheat oven to 375°F. Place potatoes in 18x12" 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.
Per serving: 455 Calories; 31g Fat (59% calories from fat); 13g Protein;
36g Carbohydrate; 80mg Cholesterol; 310mg Sodium
Recipe by: Jeffrey's, Milford, Connecticut
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
<ebburtis@ix.netcom.com> on Sep 19, 97
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