This 9x13 “Marry Me” Potato Casserole Will Have You Saying I Do
Prep
35 mins
Cook
1 hr 55 mins
Servings
12
Difficulty
Hard
This creamy potato casserole is my go to dish whenever I want to impress someone special, and honestly, it's so simple that anyone can make it. The sun dried tomatoes add a gorgeous pop of color and flavor while bringing along lycopene, a powerful antioxidant that's great for your heart. What I love most is that you can prep everything ahead of time and just pop it in the oven when you're ready, making it perfect for busy weeknights or special occasions. With just a handful of pantry staples and one baking dish, you'll have a restaurant quality meal that tastes like you spent all day in the kitchen.
Ella x
Ingredients
- 1nonstick cooking spray
- 3 tablespoonsunsalted butter
- 237 mljulienne-cut sun-dried tomatoes in oil(drained, patted dry, and chopped)
- 6 clovesgarlic(finely chopped)
- 237 mlall-purpose flour
- 237 mlchicken or vegetable broth
- 473 mlwhole milk
- 237 ml1/4 cup (1/2 ounce) grated parmesan cheese(1/2 ounce) grated parmesan cheese)
- 1 tablespoontomato paste
- 2 teaspoonskosher salt
- 1 teaspoondried italian seasoning
- 13 pounds(about 8 medium) Yukon gold potatoes, scrubbed and sliced crosswise 1/8-inch thick (about 9 cups)
- 237 ml1 1/2 cups (6 ounces) shredded low-moisture, part-skim mozzarella cheese(6 ounces) shredded low-moisture, part-skim mozzarella cheese)
- 1chopped fresh basil(optional)
Detail level
Instructions
- 1
Spray a 9x13-inch-inch baking dish with nonstick cooking spray and set aside.
- 2
Melt the butter in a large skillet over medium heat. Add the sun-dried tomatoes and garlic and cook, stirring often, until fragrant, about 1 minute. Add the flour and cook, stirring constantly, until darkened slightly, about 1 minute. Gradually whisk in the broth until fully combined, then whisk in the milk. Bring to a simmer, whisking constantly, and cook until slightly thickened, about 3 minutes. Remove from the heat and stir in the parmesan, tomato paste, salt, and Italian seasoning until the cheese is melted.
- 3
Arrange about one-third of the potatoes in the bottom of the baking dish in an even layer, overlapping as needed. Spread about one-third of the sauce evenly over the top. Sprinkle with 1/2 cup of the mozzarella. Repeat the layers two more times.
- 4
Cover the baking dish tightly with aluminum foil and bake until the potatoes are mostly tender, about 1 1/2 hours. Remove the foil and continue baking, uncovered, until browned on top and bubbly, about 20 minutes more.
- 5
Let the casserole cool on a wire rack for 20 minutes, then garnish with the basil, if using, and serve. Refrigerate leftovers, tightly covered, for up to 3 days. Love the recipe? Leave us stars and a comment below!
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