Scalloped a la Carlton
- 1 carton IdahoanĀ® SLICES Scalloped Potatoes
- 8 oz. prepared pesto sauce
- 2 cups julienne-sliced sun-dried tomatoes
- 2 cups Romano cheese, divided
- Prepare scalloped potatoes according to package directions, except blend 1 cup Romano
cheese with water and omit butter. - Stir in pesto sauce and tomatoes.
- Sprinkle remaining cheese on top of casserole 5 minutes before removing from oven.
Recipe by IdahoanĀ® Foods - Foodservice at https://idahoanfoodservice.com/?p=822
3.5.3208