Recipe for Chunky Potatoes with Cheese, Garlic and Pesto

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Yield:

12 Servings

Ingredients:

Amount	Ingredient
4 lb	Russet potatoes, cut in 1/2" pieces
2 cup	Whipping cream
6 x	Sun-dried tomatoes, oil-packed, drained and minced
2 tbl	Minced shallots
2 tbl	Minced garlic
2 tbl	Pesto sauce
1/4 tsp	White pepper
1/2 cup	Mozzarella cheese, shredded

Instructions:

Instructions: 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.

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