Scalloped Potatoes With Sun Dried Tomato Pesto Recipes

SUN-DRIED TOMATO SCALLOPED POTATOES

Steps:

• Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.

SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO

Steps:

• Position a rack in the center of the oven and preheat to 400ÿF.
• Lightly oil an 11 © x 8-inch (2-quart) baking dish.
• Bring a large pot of lightly salted water to a boil over high heat.
• Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work).
• Add to the boiling water and cook until barely tender, about 8 minutes.
• Drain and toss with the pesto to coat evenly.
• Season to taste with salt and pepper.
• Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil.
• Continue until you have 3 layers, finishing with cheese.
• Pour in the hot broth.
• Cover tightly with aluminum foil.
• Bake for 30 minutes.
• Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes.
• Serve hot, sprinkled with parsley.

SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO

Steps:

• 1. Make sundried tomato pesto - process all ingredients in a food processor until mixture forms a coarse paste. 2. Preheat oven to 400F. Oil an 11 1/2 x 8 inch baking dish. Bring a large pot of lightly salted water to a boil. 3. Peel potatoes and cut into 1/8 inch slices using mandoline or food processor. Add to boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season with salt and pepper. 4. Layer half the potatoes in dish, sprinkle with one third of cheese and basil. Continue until you have three layers, finishing with cheese. Pour in hot broth. Cover tightly with aluminum foil. 5. Bake for 30 minutes. Uncover and continue to bake until cheese is bubbling and starting to brown. Serve hot sprinkled with parsley.

PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

SCALLOPED POTATOES WITH TOMATOES AND BELL PEPPERS

Steps:

• Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.
• Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
• Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
• Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.

SUN-DRIED TOMATO PESTO

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

SCALLOPED POTATOES

Steps:

• 1. Heat oven to 350°F. Grease 1 1/2 to 2-quart casserole. Place potatoes and onion in greased casserole.2. Melt margarine in medium saucepan. Stir in flour, salt and pepper until well blended. Cook until smooth and bubbly, stirring constantly. Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Pour sauce over potatoes and onion.3. Bake at 350°F. for 1 1/2 to 2 hours or until potatoes are tender. If desired, garnish with crumbled bacon.TIP: For a layered version, place 1/3 of potatoes and half of onion slices in greased casserole. Sprinkle with 1 tablespoon all-purpose flour, 1/2 teaspoon salt and dash pepper dot with 1 tablespoon margarine. Repeat layering, ending with potatoes on top. Pour milk over potatoes. Bake as directed.One 10 3/4-oz. can condensed cream of mushroom or celery soup combined with 1/2 cup milk can be substituted for the white sauce.For a main dish, add 1 cup cubed cooked ham.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 210 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 5 mg 2% * Sodium: 650 mg 27% * Total Carbohydrate: 29 g 10% * Dietary Fiber: 2 g 8% * Sugars: 6 g * Protein: 6 g * Vitamin A: 8% * Vitamin C: 15% * Calcium: 10% * Iron: 4% * Dietary Exchanges: 2 Starch, 1 1/2 Fat or 2 Carbohydrate, 1 1/2 FatSee Cook's Note: Potato Pointers and Cook's Note: Cooking Potatoes

SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

TOMATO SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F
• Drain tomatoes, reserving liquid.
• Pour tomato liquid into measuring cup adding water to measure 1 cup. Combine reserved liquid, potatoes and onion in large skillet, cover and cook 10 minutes or until tender.
• Place potato mixture in 1-quart baking dish; top with tomatoes and cream. Sprinkle with cheeses.
• Bake 20 minutes or until hot and bubbly.
• Sprinkle with chopped parsley, if desired.

SCALLOPED POTATOES WITH ROASTED TOMATOES

Steps:

• Heat oven to 450°F. Arrange oven racks on top and bottom thirds of oven. Spray 13x9-inch (3-quart) glass baking dish and large rimmed baking pan with cooking spray.
• Stir sauce mix pouches (from potato mix boxes), boiling water, milk, Parmesan cheese, thyme and butter with whisk in baking dish. Stir in potatoes (from potato mix boxes).
• Place tomatoes in center of baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Arrange tomatoes evenly on baking pan.
• Place potato baking dish on bottom oven rack and tomato baking pan on top oven rack. Bake 30 to 35 minutes or until potatoes are tender and lightly browned and tomatoes are browned.
• Sprinkle parsley over top of tomatoes on baking pan. Stir to combine, and arrange on top of the baked scalloped potatoes. Let potatoes stand 10 minutes before serving.