Potato-Pesto Bake

Ingredients

• 1 tablespoon slivered almonds, toasted
• 2 garlic cloves
• 1 cup basil leaves
• 1 cup parsley sprigs
• 2 tablespoons fat-free, less-sodium chicken broth
• 2 tablespoons (1/2 ounce) finely grated fresh Romano cheese
• 2 tablespoons lemon juice
• 4 teaspoons olive oil, divided
• 1/2 teaspoon salt
• Cooking spray
• 6 cups (1/8-inch-thick) sliced red potatoes (about 2 pounds), divided
• 2 tablespoons (1/2 ounce) finely grated fresh Romano cheese, divided
• 1/2 cup fat-free, less-sodium chicken broth

Preparation

1. Preheat oven to 425°.
2. Drop the almonds and garlic through food chute with food processor on, and process until minced. Add basil and parsley; process until finely chopped. Add 2 tablespoons broth, 2 tablespoons cheese, lemon juice, 2 teaspoons oil, and salt; process until smooth.
3. Spread 2 teaspoons oil in an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 cups potatoes in bottom of baking dish; spread 3 tablespoons basil mixture over potatoes, and sprinkle with 2 teaspoons cheese. Repeat the procedure with 2 cups potatoes, 3 tablespoons basil mixture, and 2 teaspoons cheese. Top with 2 cups potatoes.
4. Microwave 1/2 cup broth at high 1 1/2 minutes or until very hot. Pour over potatoes; spread remaining basil mixture over potatoes. Cover with foil; bake at 425° for 45 minutes. Uncover; sprinkle with 2 teaspoons cheese, and bake an additional 15 minutes or until tender.