Photo of Potato and Sun-dried Tomato Gratin by WW

Potato and Sun-dried Tomato Gratin

Points® value
Total Time
1 hr 5 min
15 min
50 min
This dish tastes just as rich and sinful as its high-fat cousin. And we even dress ours up with a wonderful burst of sweet tomato flavour.


Uncooked potato

3 large, baking, peeled and cut crosswise into 1/4-inch thick rounds

Sun-dried tomatoes (without oil)

1 cup(s), thinly sliced

Fat free sour cream

¾ cup(s)

Dried basil

2 tsp(s)

Table salt

½ tsp(s)

Low-fat Swiss cheese

2 oz, shredded, about 1/2 cup

Seasoned breadcrumbs

2 tbsp(s)

Black pepper

¼ pinch(es)

Grated Parmesan cheese

2 tbsp(s)


  1. Preheat oven to 350ºF. Coat an 11-inch x 7-inch baking pan with cooking spray; set aside.
  2. Place potatoes in a large saucepan and pour over enough water to cover. Set pan over medium-high heat and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, 8 minutes. Drain and transfer potatoes to a large bowl.
  3. Add sun-dried tomatoes, sour cream, basil, salt and pepper and gently toss to combine.
  4. Transfer potato mixture to prepared baking pan and top with Swiss cheese. Combine bread crumbs and Parmesan and sprinkle mixture over Swiss cheese. Bake until top is golden brown, 40 minutes. Cut into 6 slices and serve.