1 pound Yukon gold potatoes, cut into 1/4-inch pieces
Coarse salt and cracked black pepper to taste
1 cup shredded sharp cheddar
1/4 cup torn fresh basil
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
4 to 6 slices bacon, cooked and crumbled
3/4 cup chicken stock or broth
3 cloves garlic, minced
Heat oven to 350 degrees.
Place potatoes in a large stockpot. Cover potatoes with water and boil until just tender. Drain and season with salt and pepper.
In 13-by-9-inch baking dish, layer the potatoes with the cheese, basil, sun-dried tomatoes and bacon. (If using a smaller dish, you can make several layers).
Pour the chicken stock over the potatoes; sprinkle with garlic, and bake 20 minutes or until the potatoes are completely tender and the cheese is melted. Garnish with extra basil if desired.
Serves 8.