Recipe - Chunky Two-Cheese Potatoes With Garlic And Pesto

5 lg Russet potatoes; (about 4
pounds total), cut into
1/2inch pieces
2 cup Whipping cream
6 Sundried tomatoes packed in
oil; drained, minced
2 tablespoon Minced shallots
2 tablespoon Minced garlic
2 tablespoon Prepared pesto
One fourth teaspoon White pepper
1 One half cup Grated mozzarella cheese;
(about 6 ounces)
1 One half cup Grated Jarlsberg cheese;
(about 5 ounces)

Preheat oven to 375°F. Place potatoes in 18x12inch 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.

12 servings.

Bon Appétit March 1997 Restaurant; Jeffrey's, Milford CT

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 24, 1998