Title: Chunky potatoes with cheese, garlic and pesto
 Categories: Cheese, Potatoes, Side dishes
      Yield: 12 Servings
 
      4 lb Russet potatoes; cut in 1/2"
           -pieces
      2 c  Whipping cream
      6    Sun-dried tomatoes;
           -oil-packed, drained and
           -minced
      2 tb Minced shallots
      2 tb Minced garlic
      2 tb Pesto sauce
    1/4 ts White pepper
  1 1/2 c  Mozzarella cheese; shredded
  1 1/2 c  Jarlsberg cheese; shredded
 
  Preheat oven to 375°F. Place potatoes in 18x12" rimmed baking sheet.
  Mix cream, sun-dried tomatoes, shallots, garlic, pesto and white
  pepper in large bowl to blend. Pour over potatoes, stir gently to
  coat. Sprinkle both cheeses over potato mixture. Bake until potatoes
  are tender and cheese is golden brown on top, about 45 minutes. Let
  cool 10 minutes before serving.
  
  Per serving: 455 Calories; 31g Fat (59% calories from fat); 13g
  Protein; 36g Carbohydrate; 80mg Cholesterol; 310mg Sodium
  
  Recipe