These creamy cheesy au gratin potatoes get a spicy kick from sun-dried tomatoes and thyme. While you can slice the potatoes by hand a mandolin will speed up the process and give you perfectly even slices. For a different twist swap out the Parmesan for Gruyère or white cheddar.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Dairy Farmers of Canada | 2014-08-19 14:23:15 |  1,191 Views |
Potato gratin with bacon and sun-dried tomatoes | Anyday Magic
Catherine Jessee is a Test Kitchen Assistant at Dotdash Meredith Food Studios. She has tested recipes for brands such as Allrecipes EatingWell Food & Wine Real Simple People and Southern Living.
Emily Lachtrupp is a Registered Dietitian with experience in nutritional counseling recipe analysis and meal planning. She has worked with clients struggling with diabetes weight loss digestive issues and more. In her free time you can find her enjoying all that Vermont has to offer with her family and her dog Winston.
Photographer: Jen Causey Food Stylist: Julian Hensarling Props Stylist: Josh Hoggle
