February 17, 2009

Potato and Sun-Dried Tomato Gratin

This is another healthy one we've been meaning to try out. Back when we were hard core into Weight Watchers I saw it on the website and printed it out. I never got around to making it until now and I regret waiting this long. It's really light and simple. It just takes about an hour overall to prep and bake. But it's worth it. I can't wait to eat my leftovers for lunch tomorrow.

WW Points: 3 per serving

3-4 large potatoes (Idaho or Russett), peeled and cut into 1/4 inch thick rounds
1 cup sun-dried tomatoes, thinly sliced
2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
2 oz low-fat mozzarella or swiss cheese (I used mozzarella since I had it on hand)
2 tbsp grated parmesan cheese
2 tbsp Italian bread crumbs
3/4 cup fat-free sour cream

Preheat oven to 350 degrees. Coat a small casserole dish with cooking spray, set aside.

Place potatoes in a large saucepan and pour enough water over to cover. Set pan over medium-high heat and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, about 6-8 minutes. Drain and transfer potatoes to a large bowl.

Add sun-dried tomatoes, sour cream, basil, salt and pepper and gently toss or stir to combine.

Transfer potato mixture to the prepared baking dish and top with mozzarella or swiss cheese. Combine bread crumbs and parmesan; sprinkle over casserole. Bake until top is golden brown, about 35-40 minutes. 6 servings.

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