Gourmet Potatoes au Gratin Recipe

Gourmet Potatoes au Gratin Recipe
Gourmet Potatoes au Gratin Recipe photo by Taste of Home
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Gourmet Potatoes au Gratin Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 55 min. Bake: 70 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 55 min. Bake: 70 min.

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

Nutritional Facts

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

  • 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
  1. Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
  2. 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.
  3. 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).
Originally published as Gourmet Potatoes au Gratin in Country Woman April/May 2011, p33

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