Ingredients

• 3 tablespoons unsalted butter
• 0.33 cups sun-dried tomatoes in oil
• 1.5 tablespoons minced garlic
• 2 tablespoons all-purpose flour
• 1.75 cups chicken broth
• 1.5 cups heavy cream
• 3 ounces low-moisture part-skim mozzarella cheese
• 0.33 cups grated Parmesan cheese
• 1.5 tablespoons tomato paste
• 1.5 teaspoons dried oregano
• 1.5 teaspoons kosher salt
• 1 teaspoon crushed red pepper
• 3 pounds Yukon Gold potatoes

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Melt butter in a large saucepan over medium heat. Add sun-dried tomatoes and garlic; cook, stirring frequently, until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, until slightly darker in color, 1 to 2 minutes.
3. 3 Gradually whisk in chicken broth until fully combined. Whisk in heavy cream, and bring to a gentle simmer over medium heat, whisking constantly, until slightly thickened, about 3 minutes.
4. 4 Remove from heat and whisk in mozzarella cheese, Parmesan cheese, tomato paste, oregano, salt, and crushed red pepper until fully combined and cheese is melted.
5. 5 Spread 1 cup of the sauce mixture evenly over the bottom of a 9x13-inch baking dish. Top with an even layer of potatoes (about 3 1/2 cups).
6. 6 Repeat layers twice more; top with remaining 1 cup of sauce. Cover baking dish with aluminum foil.
7. 7 Bake in the preheated oven until potatoes are tender, 1 hour 30 minutes to 1 hour 45 minutes.
8. 8 Remove and discard foil, continue baking, uncovered, until bubbling around edges and top is browned, 20 to 25 minutes. Remove from oven and let cool at room temperature for 20 minutes before serving.

Nutrition per serving