Marry Me Potato Casserole
Tender potatoes are simmered in a creamy sun-dried tomato sauce with herbs and finished with fresh basil and cheese, all in one skillet.
Ingredients
- 2 lbs Yukon Gold or red potatoes peeled and cut into 3/4-inch pieces, 900 g
- Salt for boiling water
- 3 tbsp olive oil 45 ml
- 1 small yellow onion finely chopped
- 5 cloves garlic minced
- 1 tbsp all-purpose flour 8 g
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1 cup whole milk 240 ml
- 3/4 cup vegetable broth 180 ml
- 1/2 cup chopped sun-dried tomatoes drained if in oil, 55 g
- 1/4 cup grated Manchego or Parmesan cheese 25 g
- 1/4 cup chopped fresh basil 10 g
- 2 tsp fresh lemon juice 10 ml
- Freshly ground black pepper to taste
Instructions
- Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Season the water generously with salt. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork but not falling apart. Drain them well in a colander.
- While the potatoes are boiling, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the all-purpose flour, dried oregano, dried thyme, smoked paprika, and red pepper flakes. Cook, stirring constantly, for 1 minute.
- Gradually whisk in the milk until smooth, then whisk in the vegetable broth. Stir in the chopped sun-dried tomatoes.
- Bring the sauce to a simmer and let it cook for 3-5 minutes, stirring occasionally, until it has thickened. Season to taste with salt and pepper.
- Gently add the drained potatoes to the skillet with the sauce. Stir carefully to coat the potatoes. Allow it to simmer for 5 minutes so the potatoes can absorb some of the sauce.
- Remove the skillet from the heat. Add the grated cheese, fresh basil, and lemon juice. Stir gently until the cheese is melted and everything is well combined. Serve immediately.
Notes
Be careful not to overcook the potatoes. They should be tender enough to pierce easily with a fork but still hold their shape when stirred into the sauce.
If the sauce becomes too thick for your liking, you can thin it out with a small splash of additional milk or vegetable broth.
The sun-dried tomatoes packed in oil are recommended for their softer texture, but dry-packed ones will also work. If using dry-packed, you may want to rehydrate them in warm water first.
For a bit of extra richness, you can finish the dish with a pat of butter when you add the cheese and basil.