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Chunky Two-Cheese Potatoes
5 large russet potatoes (about 4
pounds total), cut into 1/2-inch pieces
2 cups whipping cream
6 sun-dried tomatoes packed in oil, drained, minced
2 tbsp. minced shallots
2 tbsp. minced garlic
2 tbsp. prepared pesto
1/4 tsp. white pepper
1-1/2 cups grated Silani Mozzarella cheese
1-1/2 cups grated Silani Jarlsberg cheese
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Preheat oven to 375F. 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.
Serves: 12 |
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