Chunky Two-Cheese Potatoes With Garlic And Pesto
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Whipping Cream2 tbsps
Shallot (minced)2 tbsps
Garlic (minced)2 tbsps
Pesto (prepared)1 tsp
White PepperDirections:
1
Preheat oven to 375°F
2
Place potatoes in 18x12-inch rimmed baking sheet
3
Mix cream, sun-dried tomatoes, shallots, garlic, pesto and white pepper in large bowl to blend
4
Pour over potatoes; stir gently to coat
5
Sprinkle both cheeses over potato mixture
6
Bake until potatoes are tender and cheese is golden brown on top, about 45 minutes
7
Let cool 10 minutes before serving
8
Preheat oven to 375°F
9
Place potatoes in 18x12-inch rimmed baking sheet
10
Mix cream, sun-dried tomatoes, shallots, garlic, pesto and white pepper in large bowl to blend
11
Pour over potatoes; stir gently to coat
12
Sprinkle both cheeses over potato mixture
13
Bake until potatoes are tender and cheese is golden brown on top, about 45 minutes
14
Let cool 10 minutes before serving