Every few months, I set aside a day to develop new recipes and yesterday’s work on a potato salad left me with extra. What to do with 2 pounds of leftover cooked potatoes? I tried a new au gratin with great success- everyone loved it! I won’t wait for 2 pounds of leftover potatoes next time since I’m making it again soon!
Potato au Gratin with Sun Dried Tomato (serves 6)
2 pounds cooked* red or Yukon gold potatoes, unpeeled and cut into slices
2 ounces sun dried tomatoes packed in oil, chop coarsely
1 tablespoon Earth Balance spread or butter
1 medium onion, diced
1/4 teaspoon each- salt and pepper
3 tablespoons flour (easy to make gluten free, just use brown rice flour instead)
2 cups skim milk
1-1/2 cups shredded parmesan cheese
Preheat oven to 350°F. Prepare a 8×8 baking dish with cooking spray. Layer potatoes on bottom of dish. Set aside.
Melt butter in a medium saucepan. Add onion and cook until tender (about 3 minutes). Add sun-dried tomatoes, salt and pepper and cook 3 minutes. Sprinkle flour over pan and while stirring continuously, cook for one minute. Slowly add milk and stir or whisk until blended and mixture thickens. Remove from heat and add cheese, stir to combine melted cheese. Pour sauce over potatoes. Bake uncovered for 20 minutes until golden. Enjoy!
*To cook potatoes, place in pot with boiling water and cook until tender 20-30 minutes.