Scalloped Potatoes With Sun-Dried Tomato Pesto

• 3 lbs yukon gold potatoes
• 1 cup sun-dried tomato pesto (see recipe I posted here on the 'zaar)
• salt
• freshly ground black pepper
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram
• 1 1 cup parve chicken broth or 1 cup low-sodium chicken stock, heated to boiling
• 2 tablespoons chopped fresh parsley

1. Position a rack in the center of the oven and preheat to 400yF.
2. Lightly oil an 11 x 8-inch (2-quart) baking dish.
3. Bring a large pot of lightly salted water to a boil over high heat.
4. Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work).
5. Add to the boiling water and cook until barely tender, about 8 minutes.
6. Drain and toss with the pesto to coat evenly.
7. Season to taste with salt and pepper.
8. Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil.
9. Continue until you have 3 layers, finishing with cheese.
10. Pour in the hot broth.
11. Cover tightly with aluminum foil.
12. Bake for 30 minutes.
13. Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes.
14. Serve hot, sprinkled with parsley.

gold potatoes, tomato pesto, salt, freshly ground black pepper, cheddar cheese, fresh basil, chicken broth, parsley

Taken from www.food.com/recipe/scalloped-potatoes-with-sun-dried-tomato-pesto-14790 (may not work)