This 9x13 “Marry Me” Potato Casserole Will Have You Saying I Do

Instructions

1. 1

   Spray a 9x13-inch-inch baking dish with nonstick cooking spray and set aside.

2. 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. 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. 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. 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!