Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light December 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
10 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and sun-dried tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and coarsely chop; set aside.

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  • 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.

Nutrition Facts

279 calories; calories from fat 25%; fat 7.6g; saturated fat 4.6g; mono fat 2.1g; poly fat 0.4g; protein 13.7g; carbohydrates 38g; fiber 2.9g; cholesterol 19mg; iron 1.2mg; sodium 558mg; calcium 353mg.
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