Scalloped Potatoes with Sun-Dried Tomato Cream Sauce

5.0

(4)

3 Reviews

These creamy, cheesy scalloped potatoes get a zesty kick from sun-dried tomatoes and thyme. While you can slice the potatoes by hand, a mandoline can speed up the process and give you perfect, even slices. For a different twist, swap out the Parmesan cheese for Gruyère or white Cheddar.

Craig Ruff

Published on February 19, 2024

Tested by

Catherine Jessee

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Ingredients

3/4 cup drained and chopped sun-dried tomatoes in oil
1 tablespoon oil from sun-dried tomatoes jar
1 medium shallot, chopped
3 cloves garlic, chopped
1/4 teaspoon salt
2 teaspoons no-salt-added tomato paste
1 teaspoon chopped fresh thyme, plus more for garnish
1 tablespoon all-purpose flour
2 1/2 cups whole milk
2 pounds Yukon Gold potatoes, scrubbed and sliced crosswise into 1/8-inch rounds
3/4 cup grated Parmesan cheese, divided

Directions

Preheat oven to 375°F and coat an 8-inch-square baking dish with cooking spray. Pat sun-dried tomatoes with paper towels to remove any excess oil.
Heat sun-dried tomato oil in a large saucepan over medium heat; add the tomatoes, shallot, garlic and salt; cook, stirring constantly, until the shallot and garlic have softened, about 1 minute. Add tomato paste and thyme; cook, stirring constantly, until fragrant, about 1 minute. Add flour; cook, stirring constantly, for 1 minute, then stir in milk and potatoes. Bring to a boil over medium-high heat. Remove from heat; stir in 1/2 cup Parmesan. Transfer the mixture to the prepared baking dish; spread into an even layer.

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Bake, covered, until the potatoes are tender, 1 hour to 1 hour and 15 minutes; remove from oven. Uncover, sprinkle with the remaining 1/4 cup Parmesan. Bake, uncovered, until bubbling around edges and top is browned, 15 to 20 minutes. Garnish with fresh thyme, if desired. Let stand for 20 minutes before serving.

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

EatingWell.com, February 2024

Nutrition Facts (per serving)

225	Calories
8g	Fat
31g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 3/4 cup
Calories 225
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 4g	13%
Total Sugars 6g
Protein 8g	17%
Total Fat 8g	11%
Saturated Fat 3g	17%
Cholesterol 16mg	5%
Vitamin A 68Âµg
Vitamin C 34mg	38%
Vitamin D 1Âµg
Vitamin E 0mg	3%
Folate 30Âµg
Vitamin K 5Âµg
Sodium 307mg	13%
Calcium 195mg	15%
Iron 2mg	9%
Magnesium 51mg	12%
Potassium 822mg	17%
Zinc 1mg	11%
Vitamin B12 0Âµg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Scalloped Potatoes with Sun-Dried Tomato Cream Sauce

Ingredients

Directions

Nutrition Facts (per serving)

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