Ingredients
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3 lbs yukon gold potatoes
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1 cup sun-dried tomato pesto (see recipe I posted here on the 'zaar)
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salt
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freshly ground black pepper
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2 cups shredded sharp cheddar cheese
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2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram
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1 cup parve chicken broth or 1 cup low-sodium chicken stock, heated to boiling
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2 tablespoons chopped fresh parsley
Instructions
- 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.