Potato and Sun-dried Tomato Gratin

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 flavor.


uncooked potato(es)

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

sun-dried tomatoes (without oil)

1 cup(s), thinly sliced

dried basil

2 tsp

table salt

½ tsp

black pepper

¼ tsp

low-fat Swiss cheese

2 oz

grated Parmesan cheese

2 Tbsp

seasoned breadcrumbs

2 Tbsp

fat free sour cream

¾ cup(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.

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