Scalloped Potatoes with Cheddar and Parmesan in Sun Dried Tomato Pesto

    3 pounds Yukon Gold potatoes

    1 cup Sun-Dried Tomato Pesto

    Salt and freshly ground black pepper

    2 cups (8 ounces) shredded sharp cheddar cheese

    2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram

    1 cup chicken broth or canned low-sodium broth , heated to boiling

    2 tablespoons chopped fresh parsley

    2 cups sun-dried tomatoes packed in oil, drained

    1 cup freshly grated Parmesan cheese

    1/4 cup extra-virgin olive oil

    1/4 cup packed fresh basil leaves

    1/4 cup packed fresh parsley leaves

    2 cloves garlic , crushed under a knife and peeled

    Freshly ground pepper ,