Directions: 1. Boil, steam or microwave potato slices until almost tender. Drain and layer potatoes in the bottom of a greased ovenproof dish.
2. To make Pesto, place basil, garlic, pine nuts, oil and Parmesan cheese in a food processor and process untol smooth. Spread over potatoes.
3. To make topping, spoon sour cream over Pesto and top with Cheddar and black pepper to taste. Bake for 10 minutes or until potatoes are soft and the top is golden-brown.