Potato and Sun-Dried Tomato au Gratin

Ingredients

• 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
• Cooking spray
• 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

Preparation

1. Combine water and sun-dried tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and coarsely chop; set aside.
2. Preheat oven to 350°.
3. 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.
4. 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.