Potato and Sun-dried Tomato Gratin
- Total Time
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 basil2 tsp
table salt½ tsp
black pepper¼ tsp
low-fat Swiss cheese2 oz
grated Parmesan cheese2 Tbsp
seasoned breadcrumbs2 Tbsp
fat free sour cream¾ cup(s)
- Preheat oven to 350ºF. Coat an 11-inch x 7-inch baking pan with cooking spray; set aside.
- 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.
- Add sun-dried tomatoes, sour cream, basil, salt and pepper and gently toss to combine.
- 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.