Marry Me Potato Casserole

This marry me potato casserole is rich and velvety, with a creamy sauce, tangy from sun-dried tomatoes and just a little sharp from Parmesan. The thin Yukon Gold slices turn tender and buttery, while the top bakes into a golden, cheesy crust with a gentle kick of heat from crushed red pepper.

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Prep Time 25

Cook Time 2

Total Time 2

Servings: 12 servings

Course: Dinner, Side Dish

Cuisine: American

Calories: 271

Ingredients Method Nutrition

Ingredients

3 tablespoon unsalted butter
1/3 cup chopped sun-dried tomatoes in oil, thoroughly drained and patted dry
1 1/2 tablespoon minced garlic
1/4 cup plus 2 tablespoon all-purpose flour
1 3/4 cups chicken broth
1 1/2 cups heavy whipping cream
3 ounces low-moisture part-skim mozzarella cheese, shredded
1/3 cup grated Parmesan cheese
1 1/2 tablespoon tomato paste
1 1/2 teaspoon dried oregano
1 1/2 teaspoon kosher salt
1 teaspoon crushed red pepper
3 pounds Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick

Method

Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).
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.
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.
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.
Spread 1 cup of the sauce mixture evenly over the bottom of a 9×13-inch baking dish. Top with an even layer of potatoes (about 3 1/2 cups).
Repeat layers twice more; top with remaining 1 cup of sauce. Cover baking dish with aluminum foil.
Bake in the preheated oven until potatoes are tender, 1 hour 30 minutes to 1 hour 45 minutes.
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. Recipe developed by Amanda Holstein