Ingredients:
5 large russet potatoes, peeled and cut into about 1/2-in pieces
2 cups whipping cream
6 -7 sun-dried tomatoes ( packed in oil and minced)
2 tablespoons minced shallots ( or use finely chopped yellow onions)
2 tablespoons minced garlic ( can use more)
2 tablespoons pesto sauce, can use a bit more if desired ( store-bought or homemade)
black pepper
3 cups grated mozzarella cheese ( can use more)
salt
Directions:
Set oven to 375F degrees,.
Place the cubed potatoes in a large baking sheet in one layer if possible.
Sprinkle with salt and pepper.
In a bowl, mix together sun-dried tomatoes, whipping cream, shallots, garlic, pesto and black pepper; pour over the potatoes and toss gently to coat.
Sprinkle with mozzarella cheese.
Bake the potatoes until fork-tender and the cheese is lightly browned (about 45 minutes).
Season with salt.
**NOTE** if desired you can sprinkle the cheese on top the last 20 minutes or so of baking.
Servings: 6-8
Time preparation: 20 min.
Time total: 65 min.