Potato and Sun-Dried Tomato au Gratin

Ingredients

• 3 pounds baking potatoes peeled cut into 1/4-inch-thick slices
• 0.3 teaspoon pepper black
• 2.3 cups skim milk fat-free
• 0.3 cup flour all-purpose
• 1 cup onion chopped
• 0.5 teaspoon oregano dried
• 8 ounces parmesan fresh grated
• 0.3 teaspoon salt 
• 1 tablespoon stick margarine 
• 2 ounces sun-dried olives packed
• 1 cup water boiling

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• baking pan
• measuring cup

Directions

1. Combine water and sun-dried tomatoes in a bowl; cover and let stand 30 minutes or until soft.
2. Drain and coarsely chop; set aside.
3. Preheat oven to 35
4. Place the potato in a large saucepan, and cover with water; bring to a boil. Reduce heat; simmer for 15 minutes or until tender.
5. Drain well. Arrange potato in a 13 x 9-inch baking dish coated with cooking spray.
6. Melt butter in pan over medium heat.
7. Add onion; cook 3 minutes or until tender.
8. Add sun-dried tomatoes, oregano, salt, and pepper, and cook 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife.
9. Sprinkle tomato mixture with flour; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended.
10. Remove from heat; add cheese, stirring until cheese melts.
11. Pour the sauce over the potatoes, tossing gently to coat.
12. Bake at 350 for 20 minutes or until bubbly and golden.