Potato And Sun-Dried Tomato Au Gratin Recipe

Name: Potato And Sun-Dried Tomato Au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup boiling water; 3/4 cup sun-dried tomatoes, packed without oil (about 2 ounces); 3 pounds peeled baking potato, cut into 1/4-inch-thick slices; Cooking spray; 1 tablespoon butter or stick margarine; 1 cup chopped onion; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup all-purpose flour; 2 1/4 cups fat-free milk; 2 cups (8 ounces) grated fresh Parmesan cheese

Servings: persons

1 cup boiling water
3/4 cup sun-dried tomatoes, packed without oil (about 2 ounces)
3 pounds peeled baking potato, cut into 1/4-inch-thick slices
Cooking spray
1 tablespoon butter or stick margarine
1 cup chopped onion
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
2 1/4 cups fat-free milk
2 cups (8 ounces) grated fresh Parmesan cheese

1
Combine water and sun-dried tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and coarsely chop; set aside.
2
Preheat oven to 350u00b0.
3
Place the potato in a large saucepan, and cover with water; bring to a boil. Reduce heat; simmer for 15 minutes or until tender. Drain well. Arrange potato in a 13 x 9-inch baking dish coated with cooking spray.
4
Melt butter in pan over medium heat. Add onion; cook 3 minutes or until tender. Add sun-dried tomatoes, oregano, salt, and pepper, and cook 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle tomato mixture with flour; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Remove from heat; add cheese, stirring until cheese melts. Pour the sauce over the potatoes, tossing gently to coat. Bake at 350u00b0 for 20 minutes or until bubbly and golden.

1178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup boiling water, 3/4 cup sun-dried tomatoes, packed without oil (about 2 ounces), 3 pounds peeled baking potato, cut into 1/4-inch-thick slices, Cooking spray, and more.

Yes, Potato And Sun-Dried Tomato Au Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato And Sun-Dried Tomato Au Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions