Chunky Potatoes With Cheese, Garlic And Pesto   yield: 12 servings    4 lb.  russet potatoes -- cut in 1/2 inch pieces 2 cup  whipping cream 6   sundried tomatoes, oil-packed -- drained and minced 2 Tbsp  minced shallots 2 Tbsp  minced garlic 2 Tbsp  pesto sauce 1/4 tsp  white pepper 1-1/2 cup  mozzarella cheese -- shredded 1-1/2 cup  jarlsberg cheese -- shredded   preheat oven to 375 f. place potatoes in 18x12 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.    source: http://recipes.chef2chef.net/recipe-archive/27/148977.shtml    --  (ID: 7269) Mirror: rec.food.recipes: Mon, Jun 21, 2004 Recipes by Category Appetizers Bean Salads Beans Biscuits Breads Brownies Burgers Cakes Casseroles Cheese Chicken Chili Cobblers Cookies Crockpot Dips Dressings Fruit Salads Jams Jellies Marinades Mousses Muffins Pancakes Pasta Pasta Salads Pastries Pesto Pies Pilafs Pizza Polenta Potato Salads Preserves Puddings Relishes Rice Salads Salsas Salmon Sandwiches Sauces Scones Snacks Soups Spices Spreads Stews Stocks Stuffing Tarts Trifles Vegan Vegetarian Waffles Recipes by Region African Amish Armenian Australian Basque Belgian Brazilian British Burmese Cajun Canadian Caribbean Chinese Danish Dutch Egyptian Ethiopian Filipino Finnish French German Greek Hawaiian Hungarian Indian Indonesian Irish Italian Japanese Korean Lebanese Mexican Middle Eastern Moroccan Norwegian Persian Peruvian Polish Portuguese Russian Scottish Serbian Singapore Spanish Swedish Thai Tibetan Turkish Ukrainian Vietnamese Welsh

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