Creamy scalloped potatoes layered with
tangy tomato pesto is guaranteed to be a sure-fire hit.
Pesto
Potatoes
- 1 (40-ounce) package frozen
scalloped potatoes, defrosted according to package directions
1 (7-ounce) container BUITONI® Pesto with Sun-Dried Tomatoes
2 tablespoons dry breadcrumbs
1 cup shredded mozzarella cheese
- Preheat oven to 350°F
(175°C).
- Place half of scalloped
potatoes in 1 1/2-quart baking dish. Combine pesto and breadcrumbs
in small bowl; spoon over potatoes. Top with remaining potatoes;
sprinkle with cheese.
- Bake for 55 to 60 minutes
or until heated through and cheese is melted.
Makes 8 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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