Sun Dried Tomato Scalloped Potatoes 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.

CROCK POT SCALLOPED POTATOES WITH SALMON AND SUN-DRIED TOMATOES

Steps:

• PREPARATION:.
• Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with half of the flour, then sprinkle lightly with salt,pepper basil and rosemary Cover with half the flaked salmon; sprinkle with half the onion.
• Sprinkel with with half garlic.
• Sprinkel with half Sundried Tomatoes.
• Repeat layers. Combine soup and water and nutmeg pour over top of potato and salmon mixture. Cover and cook on Low for 7 hours, or until potatoes are tender.
• In a 6 quart Chrome Smart-Pot.
• Programmable Slow Cooker this recipe takes 2.5 hours to complete.

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.

SUN-DRIED TOMATOES I

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
• Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.