Sun-Dried Tomato Scalloped Potatoes

Name: Sun-Dried Tomato Scalloped Potatoes
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters chicken broth; 2 Tbsps chopped fresh basil; 2 Tbsps chopped fresh parsley; 1 garlic clove, peeled; 198 grams jar oil-packed sun-dried tomatoes, drained and patted dry; 118 milliliters grated Parmesan cheese; 2 liters sliced peeled potatoes; 0 teaspoons salt; 227 grams cups shredded cheddar cheese

Sun-Dried Tomato Scalloped Potatoes requires around 2 hours and 10 minutes from start to finish. For $1.97 per serving, you get a side dish that serves 10. One portion of this dish contains approximately 13g of protein, 10g of fat, and a total of 280 calories. Easter will be even more special with this recipe. If you have oil-packed sun-dried tomatoes, cheddar cheese, parmesan cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. Users who liked this recipe also liked Scalloped Potatoes with Sun-Dried Tomato Pesto, (Vegan!) Sun-Dried Tomato Fettuccine Alfredo + How To Make Your Own Sun-Dried Tomatoes, and (Vegan!) Sun-Dried Tomato Fettuccine Alfredo + How To Make Your Own Sun-Dried Tomatoes.

Instructions

Place the first six ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish, layer half of the potatoes, tomato mixture and cheese. Repeat layers.

Ingredients you will need

Potato