Layered Pesto Potatoes With Sun-Dried Tomatoes

1. 1

   Heat 2 tablespoons of the oil in a large skillet over medium heat.

2. 2

   Add the onion, cover, and cook until softened, about 5 minutes.

3. 3

   Stir in the garlic and sun-dried tomatoes and cook 1 minute longer; set aside.

4. 4

   Lightly oil a 3 1/2 -4 quart slow cooker.

5. 5

   Arrange one half of the potatoes in the bottom of the insert.

6. 6

   Top with half of the onion mixture.

7. 7

   Season with salt and pepper and dot with half of the pesto.

8. 8

   Top with a layer of the remaining potatoes, the remaining onion mixture, and the remaining pesto and season with salt and pepper.

9. 9

   Cover and cook on low for 6 hours, until the potatoes are tender.

10. 10

    In a small skillet, toast the bread crums in the remaining 1 tablespoons olive oil over medium heat until golden brown.

11. 11

    Set aside.

12. 12

    When ready to serve, top evenly with the bread crumbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.