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Gourmet Potatoes au Gratin Recipe

Here’s a different take on a classic potato dish. Bursting with sun-kissed tomato flavor, it’s special enough for entertaining and goes together easily.—Katherine Barrett, Bellevue, Washington

This recipe is:

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Diabetic Friendly

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Gourmet Potatoes au Gratin Recipe

Prep: 55 min. Bake: 70 min.

Yield: 12 Servings

55 70 125

Ingredients

1/2 cup sun-dried tomatoes (not packed in oil), chopped
1 cup boiling water
1 large onion, sliced
3 tablespoons butter
1 tablespoon minced fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2-1/4 cups fat-free milk
1 cup grated Parmesan cheese
3 pounds potatoes (about 9 medium), peeled and thinly sliced

Directions

Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
In a large skillet over medium heat, cook onion in butter until tender. Add the oregano, salt, pepper and reserved tomatoes; cook 2 minutes longer. Sprinkle with flour; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese.
Place potatoes in a greased 13-in. x 9-in. baking dish; top with sauce. Cover and bake at 350° for 1 hour. Uncover; bake 10-15 minutes longer or until potatoes are tender. Yield: 12 servings (2/3 cup each).

Nutritional Facts 2/3 cup equals 156 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 290 mg sodium, 22 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Gourmet Potatoes au Gratin in Country Woman April/May 2011, p33