Scalloped Potatoes with Sundried Tomatoes and Cheddar

Thinly sliced, melt-in-your-mouth spuds, swimming in a silky cheese sauce and studded with chewy sundried tomatoes. Just imagine that scenario. I'm sure you'll agree - this is quite possibly the ultimate side dish. 

But first a confession: I don’t typically make scalloped potatoes. Maybe once a year (and probably not once in 2016). I'm not sure why. Maybe it's due to our overwhelming passion for mashed and roasted potatoes. But, boy, were we missing out. These are downright scrumptious. There's no doubt they'll be making a comeback (again and again). 

Want to prep ahead? Smart one, you are. To prep ahead, assemble the dish as instructed below and, before baking, cover with plastic and refrigerate for up to 3 days. Pull dish from the fridge 30 minutes before baking (and don't forget to remove the plastic!). 

Scalloped Potatoes with Sundried Tomatoes and Cheddar

Cooking spray

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 1/2 cups milk (I used 2%)

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 cups grated sharp cheddar cheese, divided

4 cups thinly sliced, peeled baking potatoes (slice the potatoes about 1/8-inch thick)

1/2 cup thinly sliced oil-packed sundried tomatoes

2 tablespoons grated parmesan cheese

Preheat the oven to 350 degrees. Coat a shallow baking dish with cooking spray.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour until blended and smooth. Whisk in the milk and bring to simmer. Whisk in the salt, pepper, oregano, and paprika. Reduce the heat to low and stir in 1 cup of the cheddar cheese. Stir until the cheese melts. Remove the pan from the heat.

Place a half of the sliced potatoes in the prepared baking dish. Top with half of the sundried tomatoes. Pour half of cheese sauce over top. Repeat with second layer of potatoes, sundried tomatoes and cheese sauce. Top with the remaining 1/2 cup of cheddar cheese and parmesan cheese.

Bake, uncovered, for 60 to 70 minutes, until the potatoes are tender (if the cheese starts to get too dark, cover the dish with foil).
Cool for 5 minutes before serving.

Serves 4-6