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Ingredientes
- 4 lb Russet potatoes, cut in 1/2" pcs
- 2 c. Whipping cream
- 6 x Sun-dry tomatoes, oil-packed, liquid removed and chopped
- 2 Tbsp. Chopped shallots
- 2 Tbsp. Chopped garlic
- 2 Tbsp. Pesto sauce
- 1/4 tsp White pepper
- 1 1/2 c. Mozzarella cheese, shredded
- 1 1/2 c. Jarlsberg cheese, shredded
Direcciones
- Preheat oven to 375 F. Place potatoes in 18x12" rimmed baking sheet. Mix cream, sun-dry tomatoes, shallots, garlic, pesto and white pepper in large bowl to blend. Pour over potatoes, stir gently to coat. Sprinkle both cheeses over potato mix. Bake till potatoes are tender and cheese is golden on top, about 45 min. Let cold 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 12 servings | |
| Calories 250 | |
| Calories from Fat 105 | 42% |
| Total Fat 11.83g | 15% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 117mg | 5% |
| Potassium 697mg | 20% |
| Total Carbs 29.54g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.07g | 1% |
| Protein 7.74g | 12% |
