![a recipe photo of the Scalloped Potatoes with Sun-Dried Tomato Cream Sauce](https://cdn.statically.io/img/www.eatingwell.com/thmb/c9uXY7WRLAMP3iaRXapUux9J66k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/scalloped-potatoes-sundried-cream-sauce-1x1-201-6aeeddebb2f94843a6d5fc67abce2c0f.jpg)
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
![the ingredients to make the Scalloped Potatoes with Sun-Dried Tomato Cream Sauce](https://www.eatingwell.com/thmb/zlrP6I0DqSdDdJs1LAFtlX_XVqM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/scalloped-potatoes-sundried-cream-sauce-step-01-089-1f4adbfb253d49dda7f3b483094c276e.jpg)
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Ingredients
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3/4 cup drained and chopped sun-dried tomatoes in oil
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1 tablespoon oil from sun-dried tomatoes jar
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1 medium shallot, chopped
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3 cloves garlic, chopped
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1/4 teaspoon salt
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2 teaspoons no-salt-added tomato paste
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1 teaspoon chopped fresh thyme, plus more for garnish
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1 tablespoon all-purpose flour
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2 1/2 cups whole milk
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2 pounds Yukon Gold potatoes, scrubbed and sliced crosswise into 1/8-inch rounds
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3/4 cup grated Parmesan cheese, divided
Directions
![a step in making the Scalloped Potatoes with Sun-Dried Tomato Cream Sauce](https://www.eatingwell.com/thmb/BKj2B4upcZlwDntdNpCGNZYAqmw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/scalloped-potatoes-sundried-cream-sauce-step-04-099-ad7cc82a2f3446ec82e6850dee9edfd1.jpg)
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
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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.
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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 Hoggle
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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
Nutrition Facts (per serving)
225 | Calories |
8g | Fat |
31g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size 3/4 cup | |
Calories 225 | |
% Daily Value * | |
Total Carbohydrate 31g | 11% |
Dietary Fiber 4g | 13% |
Total Sugars 6g | |
Protein 8g | 17% |
Total Fat 8g | 11% |
Saturated Fat 3g | 17% |
Cholesterol 16mg | 5% |
Vitamin A 68µg | |
Vitamin C 34mg | 38% |
Vitamin D 1µg | |
Vitamin E 0mg | 3% |
Folate 30µg | |
Vitamin K 5µg | |
Sodium 307mg | 13% |
Calcium 195mg | 15% |
Iron 2mg | 9% |
Magnesium 51mg | 12% |
Potassium 822mg | 17% |
Zinc 1mg | 11% |
Vitamin B12 0µg | |
Omega 3 0g |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* 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.