Name: Chunky Two-Cheese Potatoes with Garlic and Pesto
Ingredients: 5 lg 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 tb Minced shallots; 2 tb Minced garlic; 2 tb Prepared pesto; 1/4 ts White pepper; 1 1/2 c Grated mozzarella cheese; (about 6 ounces); 1 1/2 c Grated Jarlsberg cheese; (about 5 ounces)

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

5	lg	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	tb	Minced shallots
2	tb	Minced garlic
2	tb	Prepared pesto
1/4	ts	White pepper
1 1/2	c	Grated mozzarella cheese; (about 6 ounces)
1 1/2	c	Grated Jarlsberg cheese; (about 5 ounces)

INSTRUCTIONS

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.
12    servings.
Bon Appétit March 1997 Restaurant; Jeffrey's, Milford CT
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998

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