Title: Chunky two-cheese potatoes with garlic and pesto
 Categories: None
      Yield: 1 Servings
 
      5 lg Russet potatoes; (about 4
           -pounds total), cut into
           -1/2-inch pieces
      2 c  Whipping cream
      6    Sun-dried tomatoes packed in
           -oil; drained, minced
      2 tb Minced shallots
      2 tb Minced garlic
      2 tb Prepared pesto
    1/4 ts White pepper
  1 1/2 c  Grated mozzarella cheese;
           -(about 6 ounces)
  1 1/2 c  Grated Jarlsberg cheese;
           -(about 5 ounces)
 
  Preheat oven to 375°F. Place potatoes in 18x12-inch 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.
  
       12    servings.
  
  Bon Appétit March 1997 Restaurant; Jeffrey's, Milford CT