00:00I never thought to combine these two flavors together, but now my mind is blown.
00:04I'm going to make some scalloped potatoes with a sun-dried tomato cream sauce.
00:08First thing I'm going to do is cut my veggies.
00:11We'll start with our Yukon gold potatoes.
00:13Very proud of that if I do say so myself.
00:15Okay, I'm going to go in and chop my shallot.
00:17I'm really not ever angry.
00:19I'm a happy-go-lucky guy, but I still like to smash some garlic.
00:22Yeah.
00:23Next, we're going to use the magic of this recipe, the sun-dried tomatoes.
00:27Now we're going to cook the aromatics and make the sauce.
00:30Start with the leftover infused sun-dried tomato oil.
00:33I'm going to add in my shallots, my garlic, and my sun-dried tomatoes.
00:37Beautiful.
00:38Now I'm going to squeeze in some tomato paste and then some fresh thyme.
00:41And now I have to make my cream sauce by first adding in flour, then we add our liquid, which
00:45is the milk to make the bulk of the sauce.
00:48This color is like a nice reddish pink.
00:51We're just going to go until these potatoes become more tender.
00:54They're fully coated in the cream sauce and all the liquid becomes thicker.
00:58And now I'm going to grate about a fourth a cup of fresh Parmesan cheese on here.
01:01This is now good to layer up and put into our baking dish.
01:04Oh, that looks so good.
01:07Into the oven it goes.
01:08Oh boy.
01:10And then I'm going to shred on some fresh Parmesan to put back in the oven so it can
01:14get nice and toasty on top.
01:15The color looks so great.
01:17They're like toasty on the outside.
01:19I can tell they're bubbly and soft and tender in the center.
01:24They're cheesy, tomatoey.
01:26It's just incredible.
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