Potato and Sun-Dried Tomato au Gratin

Potato and Sun-Dried Tomato au Gratin
Photo by Becky Luigart-Stayner


  • ¼ cup all-purpose flour
  • Cooking spray
  • ¼ teaspoon black pepper
  • 3 pounds peeled baking potato, cut into 1/4-inch-thick slices
  • 2 ¼ cups fat-free milk
  • ½ teaspoon dried oregano
  • 1 cup chopped onion
  • + 5 more ingredients
    • 1 cup boiling water
    • ¼ teaspoon salt
    • 1 tablespoon butter or stick margarine
    • 2 cups (8 ounces) grated fresh Parmesan cheese
    • ¾ cup sun-dried tomatoes, packed without oil (about 2 ounces)

Combine water and sun-dried tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and coarsely chop; set aside. Preheat oven to 350°. 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. Arra...

View full recipe at My Recipes


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