Roasted Scalloped Potatoes With Creamy Sun-Dried Tomato Pesto

Name: Roasted Scalloped Potatoes With Creamy Sun-Dried Tomato Pesto
Ingredients: 2 cup sun-dried tomatoes; 1 cup grated pecorino-romano cheese; 1/2 cup pine nuts; 2 tablespoon extra-virgin olive oil; 1/2 cup fresh basil leaves; 1/4 cup flat-leaf parsley; 1/4 cup baby spinach; 3 garlic cloves, smashed and peeled; kosher salt, to taste; freshly ground black pepper, to taste; 3 pound baking potatoes; 1 cup sun-dried tomato pesto; kosher salt, to taste; freshly ground black pepper, to taste; 2 cup shredded fontina cheese; 3 tablespoon fresh chopped flat-leaf parsley; 1 cup heavy cream

Fabio Viviani|March 16, 2016 1:43 pm EST

2 (4 ratings)

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Fabio says, “I always find classic scalloped potatoes a bit boring and monotone, so I added sun-dried tomato pesto, which is not only tastier but makes the potatoes an even better pairing with lots of dishes.”From Fabio’s American Home Kitchen by Fabio Viviani; published by Hachette Books, a division of the Hachette Book Group. Copyright ©2014 FV Legacy, LLC. All Rights Reserved. Used with Permission. Page 172 -173.

Servings

6

Ingredients

2 cup sun-dried tomatoes
1 cup grated pecorino-romano cheese
1/2 cup pine nuts
2 tablespoon extra-virgin olive oil
1/2 cup fresh basil leaves
1/4 cup flat-leaf parsley
1/4 cup baby spinach
3 garlic cloves, smashed and peeled
kosher salt, to taste
freshly ground black pepper, to taste
3 pound baking potatoes
1 cup sun-dried tomato pesto
kosher salt, to taste
freshly ground black pepper, to taste
2 cup shredded fontina cheese
3 tablespoon fresh chopped flat-leaf parsley
1 cup heavy cream

Directions

In a food processor, blitz the tomatoes, grated cheese, pine nuts, olive oil, basil, parsley, spinach, garlic, and salt and pepper to taste until a paste forms. If needed, add a touch of water or oil to thin out to your liking.
Preheat the oven to 350 degrees F.
Position a rack in the center of the oven and preheat the oven to 425 degree F. Lightly oil a baking dish large enough to hold the potatoes.
Cut the potatoes into ½ inch rounds. Bring a pot of a water to a boil, then add the potatoes and cook for about 10 minutes, or until they are barely fork-tender. Drain and toss with the pesto to coat evenly. Season to taste with salt and pepper.
Put one-layer potatoes in the baking dish, sprinkle with the fontina, then put another layer of potatoes on top and another layer of cheese. Continue until you have 3 layers, finishing with cheese. Sprinkle the parsley on top.
Heat the cream in a small pot until just to the boiling point. Pour it over the potatoes then cover the pan tightly with aluminum foil.
Bake for 30 minutes. Halfway through the baking time, lower the oven temperature to 375 degree F, uncover the pan, and continue to bake until the cheese is bubbling and starting to brown.