Pan Potatoes With Garlic, Pesto And Mozzarella Cheese - cooking recipe

Ingredients

5 large russet potatoes, peeled and cut into about 1/2-in pieces
2 cups whipping cream
6 -7 sun-dried tomatoes (packed in oil and minced)
2 tablespoons minced shallots (or use finely chopped yellow onions)
2 tablespoons minced garlic (can use more)
2 tablespoons pesto sauce, can use a bit more if desired (store-bought or homemade, I use my Kittencal's Perfect Pesto for this)
black pepper
3 cups grated mozzarella cheese (can use more)
salt

Preparation

Set oven to 375 degrees,.
Place the cubed potatoes in a large baking sheet in one layer if possible.
Sprinkle with salt and pepper.
In a bowl, mix together sun-dried tomatoes, whipping cream, shallots, garlic, pesto and black pepper; pour over the potatoes and toss gently to coat.
Sprinkle with mozzarella cheese.
Bake the potatoes until fork-tender and the cheese is lightly browned (about 45 minutes).
Season with salt.
**NOTE** if desired you can sprinkle the cheese on top the last 20 minutes or so of baking.