This is what's for Bible study this week. These scalloped potatoes are made with broth, not milk, and get a huge flavor boost from the sun-dried tomato presto. They are fabulous with roast chicken, which someone else is bringing.
Makes 8 servings
Adapted from Art Smith's Back to the Table: The Reunion of Food and Family
3 pounds Yukon Gold potatoes (I used larger red-skinned from the garden.)
1 cup Sun-Dried Tomato Pesto (recipe posted yesterday)
Salt and freshly ground black pepper
2 cups (8 ounces) shredded sharp Cheddar cheese
2 tablespoons chopped fresh basil
1 cup chicken broth, homemade or low-sodium, heated to boiling
2 tablespoons chopped fresh parsley
Position a rack in the center of the oven and preheat to 400 degrees F. Lightly oil an 11 1/2 by 8-inch (2 quart) baking dish. Bring a large pot of lightly salted water to a boil over high heat.
Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work). Add to the boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season with salt and pepper.
Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil. Continue until you have 3 layers, finishing with cheese. Pour in the hot broth. Cover tightly with aluminum foil.
Bake for 30 minutes. Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes. Serve hot, sprinkled with parsley.