For a different twist, swap out the Parmesan cheese for Gruyere or white Cheddar.
Pat sun-dried tomatoes with paper towels to remove any excess oil.
Add tomato paste and thyme; cook, stirring constantly, until fragrant, about 1 minute.
Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Add flour; cook, stirring constantly, for 1 minute, then stir in milk and potatoes.
Bring to a boil over medium-high heat.
Remove from heat; stir in 1/2 cup Parmesan.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Transfer the mixture to the prepared baking dish; spread into an even layer.
Uncover, sprinkle with the remaining 1/4 cup Parmesan.
Bake, uncovered, until bubbling around edges and top is browned, 15 to 20 minutes.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Garnish with fresh thyme, if desired.
Let stand for 20 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
(-) Information is not currently available for this nutrient.
