I must say that I love a good potato gratin!! If you make this (or any gratin, really), make sure not to slice the potatoes too thin because they will crumble if you do! The key is to boil until firm but not flimsy, so you have to watch them! This dish needed a touch more salt out of the oven, but otherwise it was perfect! A great accompaniment to roasted chicken!
This can be assembled and refrigerated up to 24 hours ahead of time. Let stand 30 minutes at room temperature and bake as directed. You can substitute any sharp Italian cheese (such as Romano, provolone, or Asiago) for the Parmesan.
Yield: 10 servings (serving size: about 3/4 cup)
Source: Cooking Light, DECEMBER 2000
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
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
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. Arrange potato in a 13 x 9-inch baking dish coated with cooking spray.
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 350° for 20 minutes or until bubbly and golden.
CALORIES 279 (25% from fat); FAT 7.6g (sat 4.6g,mono 2.1g,poly 0.4g); IRON 1.2mg; CHOLESTEROL 19mg; CALCIUM 353mg; CARBOHYDRATE 38g; SODIUM 558mg; PROTEIN 13.7g; FIBER 2.9g