Marry Me Potato Casserole
- Replies 0
This cozy, creamy potato bake is one of those dishes that makes the whole house smell like comfort. Sun-dried tomatoes give it a little “something special,” and it’s easy enough for a weeknight but impressive enough for company.
Serving a crowd? Just double the ingredients—it’s perfect for potlucks.
Ingredients:
Directions:
This recipe was sourced from All Recipes. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Serving a crowd? Just double the ingredients—it’s perfect for potlucks.
Image soure: All Recipes
Ingredients:
- 1 ½ tablespoons unsalted butter
- ⅙ cup sun-dried tomatoes in oil, well drained and patted dry
- ¾ tablespoon minced garlic
- 1 tablespoon all-purpose flour
- ⅞ cup chicken broth
- ¾ cup heavy cream
- 1 ½ ounces shredded low-moisture, part-skim mozzarella
- ⅙ cup grated Parmesan
- ¾ tablespoon tomato paste
- ¾ teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon crushed red pepper
- 1 ½ pounds Yukon Gold potatoes, scrubbed and sliced ⅛-inch thick
Directions:
- Preheat the oven
Set your oven to 350°F (180°C) and gather your ingredients. - Build the flavor base
Melt the butter in a large saucepan over medium heat. Add the sun-dried tomatoes and garlic. Cook, stirring often, until fragrant — about 1 minute. - Thicken the sauce
Stir in the flour and cook for 1–2 minutes, stirring constantly, until the mixture deepens slightly in color. - Add liquid and simmer
Slowly whisk in the chicken broth until smooth. Whisk in the heavy cream and bring to a gentle simmer. Cook, whisking, until the sauce thickens slightly — about 3 minutes. - Add cheeses and seasoning
Remove from heat. Whisk in the mozzarella, Parmesan, tomato paste, oregano, salt, and crushed red pepper until everything melts together into a creamy sauce. - Layer the gratin
Spread 1 cup of the sauce in the bottom of a 9x13-inch baking dish.
Add an even layer of potato slices (about 3 ½ cups).
Repeat the layers two more times, then finish with the remaining 1 cup of sauce.
Cover tightly with foil. - Bake until tender
Bake for 1 hour 30 minutes to 1 hour 45 minutes, until the potatoes are very soft. - Brown the top
Remove the foil and bake uncovered for 20–25 minutes, until the top is bubbly and golden. - Rest before serving
Let the gratin rest for 20 minutes so it sets and slices beautifully.
This recipe was sourced from All Recipes. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
