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Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Active Time:20 minsTotal Time:1 hr 55 minsServings:8Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 55 minsServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 55 mins
Total Time:
1 hr 55 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3/4cupdrained and choppedsun-dried tomatoes in oil1tablespoonoil from sun-dried tomatoes jar1mediumshallot, chopped3clovesgarlic, chopped1/4teaspoonsalt2teaspoonsno-salt-added tomato paste1teaspoonchoppedfresh thyme, plus more for garnish1tablespoonall-purpose flour2 1/2cupswhole milk2poundsYukon Gold potatoes, scrubbed and sliced crosswise into 1/8-inch rounds3/4cupgrated Parmesan cheese, divided
Cook Mode(Keep screen awake)
Ingredients
3/4cupdrained and choppedsun-dried tomatoes in oil
1tablespoonoil from sun-dried tomatoes jar
1mediumshallot, chopped
3clovesgarlic, chopped
1/4teaspoonsalt
2teaspoonsno-salt-added tomato paste
1teaspoonchoppedfresh thyme, plus more for garnish
1tablespoonall-purpose flour
2 1/2cupswhole milk
2poundsYukon Gold potatoes, scrubbed and sliced crosswise into 1/8-inch rounds
3/4cupgrated Parmesan cheese, divided
DirectionsPhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HogglePreheat 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 HoggleBake, 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.EatingWell.com, February 2024
Directions
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HogglePreheat 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 HoggleBake, 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.
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.
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.
EatingWell.com, February 2024
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Nutrition Facts(per serving)225Calories8gFat31gCarbs8gProtein
Nutrition Facts(per serving)
- 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.
