Ingredients
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry1/2 cup grated Parmesan cheese2 tablespoons chopped fresh basil2 tablespoons chopped fresh parsley1 garlic clove, peeled1/4 teaspoon salt7 cups sliced peeled potatoes2 cups shredded cheddar cheese1 cup chicken broth
Preparation
Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top.
Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.
