Recipe - Chunky Potatoes With Cheese Garlic And Pesto

4 pound Russet potatoes; cut in 1/2"
pieces
2 cup Whipping cream
6 Sundried tomatoes;
oilpacked, drained and
minced
2 tablespoon Minced shallots
2 tablespoon Minced garlic
2 tablespoon Pesto sauce
One fourth teaspoon White pepper
1 One half cup Mozzarella cheese; shredded
1 One half cup Jarlsberg cheese; shredded

Preheat oven to 375°F. Place potatoes in 18x12" rimmed baking sheet. Mix
cream, sundried tomatoes, shallots, garlic, pesto and white pepper in
large bowl to blend. Pour over potatoes, stir gently to coat. Sprinkle both
cheeses over potato mixture. Bake until potatoes are tender and cheese is
golden brown on top, about 45 minutes. Let cool 10 minutes before serving.

Per serving: 455 Calories; 31g Fat (59% calories from fat); 13g Protein;
36g Carbohydrate; 80mg Cholesterol; 310mg Sodium

Recipe by: Jeffrey's, Milford, Connecticut

Posted to TNT Prodigy's Recipe Exchange Newsletter by
ebburtis@ix.netcom.com on Sep 19, 97