Marry Me Potato Gratin

Make your next dinner unforgettable with this creamy sun dried tomato potato gratin. Layers of buttery potatoes baked in a luscious garlic Parmesan sauce an easy, crowd pleasing side for any occasion.

Prep Time 25 mins

Cook Time 2 hrs

Rest Time 20 mins

Total Time 2 hrs 45 mins

Cooking Method: Baking

Cuisine: American

Courses: Dinner, Lunch

Difficulty: Intermediate

Cooking Temp: 180 C

Servings: 12

Calories: 271

Best Season: Fall, Winter

Description

Make your next dinner unforgettable with this creamy sun dried tomato potato gratin. Layers of buttery potatoes baked in a luscious garlic Parmesan sauce an easy, crowd pleasing side for any occasion.

For the Gratin

3 tablespoons unsalted butter
1/3 cup sun-dried tomatoes (in oil, drained and patted dry, finely chopped)
1 1/2 tablespoons minced garlic
2 tablespoons all-purpose flour
1 3/4 cups chicken broth
1 1/2 cups heavy cream
3 ounces low-moisture mozzarella cheese, shredded
1/3 cup grated Parmesan cheese
1 1/2 tablespoons tomato paste
1 1/2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
3 pounds Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick

Instructions

1
Step 1
Preheat the Oven:
Set your oven to 350°F (180°C). Lightly grease a 9x13-inch baking dish and set it aside.
2
Step 2
Sauté Garlic and Tomatoes:
In a large saucepan over medium heat, melt the butter. Add the chopped sun-dried tomatoes and garlic, stirring for about 1 minute until fragrant.
3
Step 3
Thicken with Flour:
Sprinkle the flour over the mixture and stir constantly for 1–2 minutes until it forms a light roux and takes on a slightly golden color.
4
Step 4
Add Liquids and Simmer:
Slowly pour in the chicken broth, whisking to avoid lumps. Add the heavy cream, and bring the mixture to a gentle simmer while whisking. Let it cook for about 3 minutes, until slightly thickened.
5
Step 5
Incorporate Cheeses and Seasonings:
Remove the pan from heat. Stir in the mozzarella, Parmesan, tomato paste, oregano, salt, and crushed red pepper. Mix until the cheese melts and the sauce is smooth.
6
Step 6
Layer the Gratin:
Spread 1 cup of the sauce in the bottom of the baking dish. Add a layer of potato slices (about one-third of the total). Repeat two more times with the remaining potatoes and sauce, ending with sauce on top.
7
Step 7
Bake Covered:
Cover the dish tightly with aluminum foil and bake for 1 hour 30 minutes to 1 hour 45 minutes, or until the potatoes are fork-tender.
8
Step 8
Finish Uncovered:
Remove the foil and return the dish to the oven. Bake uncovered for another 20 to 25 minutes, or until the top is bubbly and golden brown.
9
Step 9
Cool Before Serving:
Let the gratin rest at room temperature for 20 minutes before serving. This helps the dish set and enhances the flavor.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 250kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 9g45%
Cholesterol 42mg15%
Sodium 290mg13%
Potassium 560mg16%
Total Carbohydrate 21g8%
Dietary Fiber 2g8%
Sugars 2g
Protein 7g15%

Vitamin A 420 IU
Vitamin C 8 mg
Calcium 150 mg
Iron 0.9 mg
Vitamin D 8 IU
Magnesium 25 mg
Chloride 150 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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