Scalloped Potatoes With Pesto Sauce And Cheese (Au Gratin) Rockin Robin Cooks

These scalloped potatoes go with just about everything.
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Today's recipe, I'm making scalloped potatoes with pesto sauce au gratin, which means with cheese.

This is a delicious tasting side dish that goes with just about everything.

Ingredients:

Pesto sauce:
1 1/2 cups packed basil leaves
1/4 cup toasted pine nuts
1/3 cup grated Parmesan cheese
2 cloves garlic, minced
3/4 tsp. salt
1/3 cup extra virgin olive oil
ground pepper to taste

Additional ingredients:

3 lbs Yukon Gold potatoes, sliced between 1/8 to 1/4 inch thick
2 cups Shredded sharp white cheddar cheese
2 Tbsp. fresh basil, chopped
1 cup chicken broth

Directions:
Fill a large stock pot 1/2 full with enough water to cover the potatoes. Place on the stove with high heat.

Next, start preparing the pesto sauce. Toast the pine nuts in a small frying pan over medium high heat. Watch them closely and even turn the heat to low to keep them from burning. Stir frequently. This should take about 3 minutes. Remove from heat to cool.

In a blender or food processer add the pine nuts, 1 1/2 cups of basil leaves, salt, parmesan cheese, and garlic and pepper to taste. Turn on the blender and stream the olive oil in.

Keep mixing until the pesto sauce is completely blended. Scrape down the sides of blender if needed.

Pour the sauce into a large bowl that will also accomodate the potatoes.

Slice the potatoes between 1/8 and 1/4 inch thick. Add the potatoes to the stock pot and boil 3 to 4 minutes. Just enough to get them slightly soft. Don't over cook or you will have mush.

Drain the potatoes and then add them to the bowl with the pesto sauce. Stir gently until the potatoes are coated with pesto sauce.

Layer 1/2 of the potatoes in a 9 x 13 baking dish and top with half of the cheese and 1/2 of the chopped fresh basil leaves. Then repeat the layer.

Pour the chicken broth over all.

Cover with aluminum foil (remember to put non stick side down) and bake at 400 degrees F. for 30 minutes.

Remove foil after 30 minutes and cook an additional 10 to 15 minutes to brown up.

This recipe is gluten free. Just be sure you read your ingredients.

Serve and enjoy!

Rockin Robin
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