Pesto Potatoes
Category: Potatoes
Yield: 6 servings
1 pkg (11 oz. each) STOUFFER'S® frozen Potatoes au Gratin, defrosted*,
divided
1 contnr (7 oz.) BUITONI® Refrigerated Pesto with Sun-Dried Tomatoes
2 tbsp dry breadcrumbs
1 cup (3.5-oz.) shredded mozzarella cheese

Procedures
PREHEAT oven to 350 degF.
PLACE half of scalloped potatoes in 1½-quart baking dish. Combine
pesto and breadcrumbs in small bowl; spoon over potatoes. Top with
remaining potatoes; sprinkle with cheese.
BAKE for 55 to 60 minutes or until heated through and cheese is
melted.