SUN-DRIED TOMATO SCALLOPED POTATOES
My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! -Jamie Milligan, Kimberley, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 2h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 238 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.
SUN-DRIED TOMATO POTATO CRUSH
I threw this together tonight on a whim to go along side a nice steak. I enjoyed the results so figured I would share it here.
Provided by Sarah_Jayne
Categories Potato
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut the potatoes into small chunks about the size of a thumb. Leave the skins on.
- Put into a pot of boiling water and boil for about 10 minutes or until tender.
- Drain the potatoes well and transfer to a large bowl.
- Add the tomatoes, oil, margarine, garlic, parsley, salt and pepper into the bowl.
- Use a potato masher to crush the potatoes and the tomatoes together and keep going until everything is combined but the potatoes are crushed rather than mashed.
- Serve.
MASHED POTATOES WITH SUN-DRIED TOMATOES
Provided by Jim Fobel
Categories Potato Tomato Side Thanksgiving Vegetarian Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Place sun-dried tomatoes in small bowl. Pour enough hot water over to cover tomatoes; let stand until softened, about 5 minutes. Drain. Return tomatoes to bowl; stir in 1/4 cup Parmesan and oil.
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add milk, half and half, 2 tablespoons butter, salt, nutmeg and pepper to potatoes. Mash until smooth.
- Butter 8x8x2-inch glass baking dish. Spread half of mashed potatoes in prepared dish. Sprinkle sun-dried tomato mixture over. Spread remaining mashed potatoes over. Sprinkle with remaining 1/4 cup Parmesan. Dot with remaining 1 tablespoon butter. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Bake potatoes uncovered until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated).
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