Marry Me Potato Gratin Recipe

1. Gather all elements. Preheat the oven to 350 levels F (180 levels C).

2. Melt butter in a big saucepan over medium warmth. Add sun-dried tomatoes and garlic; cook dinner, stirring continuously, till aromatic, about 1 minute. Stir in flour and cook dinner, stirring continuously, till barely darker in colour, 1 to 2 minutes.

3. Gradually whisk in rooster broth till totally mixed. Whisk in heavy cream, and produce to a mild simmer over medium warmth, whisking continuously, till barely thickened, about 3 minutes.

4. Remove from warmth and whisk in mozzarella cheese, Parmesan cheese, tomato paste, oregano, salt, and crushed crimson pepper till totally mixed and cheese is melted.

5. Spread 1 cup of the sauce combination evenly over the underside of a 9×13-inch baking dish. Top with a fair layer of potatoes (about 3 1/2 cups).

6. Repeat layers twice extra; prime with remaining 1 cup of sauce. Cover baking dish with aluminum foil.

7. Bake within the preheated oven till potatoes are tender, 1 hour half-hour to 1 hour 45 minutes.

8. Remove and discard foil, proceed baking, uncovered, till effervescent round edges and prime is browned, 20 to 25 minutes. Remove from oven and let cool at room temperature for 20 minutes earlier than serving.

Recipe developed by Amanda Holstein