Active Time:

20 minutes

Total Time:

1 hour 55 minutes

Servings:

8

Nutrition Profile:

Sesame-Free

Nut-Free

Soy-Free

High-Fiber

Vegetarian

Egg-Free

Ingredients:

3/4 cup drained and chopped sun-dried tomatoes in oil

1 tablespoon oil from sun-dried tomato jar

1 medium shallot, chopped

3 cloves garlic, chopped

1/4 teaspoon salt

2 teaspoons no-salt-added tomato paste

1 teaspoon chopped fresh thyme, plus more for garnish

1 tablespoon all-purpose flour

2 1/2 cups whole milk

2 pounds Yukon Gold potatoes, scrubbed and sliced into 1/8-inch rounds

3/4 cup grated Parmesan cheese, divided

Directions:

Preheat the oven to 375°F and grease an 8-inch baking dish with cooking spray.

Pat the sun-dried tomatoes with paper towels to remove excess oil. Heat the sun-dried tomato oil in a large saucepan over medium heat. Add the tomatoes, shallot, garlic, and salt; cook until the shallot and garlic have softened, about 1 minute. Add the tomato paste and thyme; cook until fragrant, about 1 minute. Stir in the flour, then add the milk and potatoes. Bring to a boil over medium-high heat. Remove from heat and stir in 1/2 cup Parmesan. Transfer the mixture to the prepared baking dish and spread into an even layer. Bake, covered, until the potatoes are tender, for 1 to 1 hour and 15 minutes. Remove from the oven, uncover, sprinkle with the remaining 1/4 cup Parmesan, and bake, uncovered, until bubbly around the edges and the top is browned, for 15 to 20 minutes. Garnish with fresh thyme if desired and let it stand for 20 minutes before serving.