Best 3 Sun Dried Tomato Scalloped Potatoes Recipes
Indulge in the delectable symphony of flavors with our sun-dried tomato scalloped potatoes, a culinary masterpiece that blends the richness of sun-kissed tomatoes, creamy potatoes, and a symphony of herbs and spices. This classic comfort food receives a vibrant twist with the addition of sun-dried tomatoes, infusing each bite with a burst of tangy sweetness.
The recipe collection offers variations to suit every palate, from a classic rendition to a bacon-infused delight and a vegan extravaganza. Each recipe is meticulously crafted to deliver a unique flavor profile, ensuring an unforgettable dining experience. Whether you prefer the traditional indulgence of creamy potatoes and cheese or crave a hearty and smoky twist with bacon, these recipes have something for everyone. For those seeking a plant-based alternative, the vegan version tantalizes taste buds with a creamy sauce made from almond milk and nutritional yeast.
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.
SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO
I saw this demonstrated on the Oprah show and I knew I had to try these out. Oprah was writhing with pleasure while she described these, and now I know why!
Provided by Mirj2338
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 400ÿF.
- Lightly oil an 11 © x 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 to taste 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.
SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO
Steps:
- 1. Make sundried tomato pesto - process all ingredients in a food processor until mixture forms a coarse paste. 2. Preheat oven to 400F. Oil an 11 1/2 x 8 inch baking dish. Bring a large pot of lightly salted water to a boil. 3. Peel potatoes and cut into 1/8 inch slices using mandoline or food processor. Add to boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season with salt and pepper. 4. Layer half the potatoes in dish, sprinkle with one third of cheese and basil. Continue until you have three layers, finishing with cheese. Pour in hot broth. Cover tightly with aluminum foil. 5. Bake for 30 minutes. Uncover and continue to bake until cheese is bubbling and starting to brown. Serve hot sprinkled with parsley.
Tips for Making Sun-Dried Tomato Scalloped Potatoes
- Choose the right potatoes. Yukon Gold or Russet potatoes are good choices for scalloped potatoes, as they hold their shape well and have a creamy texture.
- Slice the potatoes thinly. This will help them cook evenly and quickly.
- Use a flavorful cheese. Sharp cheddar, Gruyère, or Parmesan are all good choices for scalloped potatoes.
- Don't overcook the potatoes. They should be tender but still have a little bit of bite to them.
- Serve the scalloped potatoes immediately. They are best when they are hot and bubbly.
Conclusion
Sun-dried tomato scalloped potatoes are a delicious and easy side dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With their creamy texture, cheesy flavor, and tangy sun-dried tomatoes, these scalloped potatoes are sure to be a hit. So next time you are looking for a new side dish to try, give sun-dried tomato scalloped potatoes a try. You won't be disappointed!
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