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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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We're vegetarians, so I like to serve this aromatic potato and peppers gratin as a main dish with a green salad, but it also goes well with roasted chicken, says Evelyn Plyler of Apple Valley, California. Ingredients:
2 pounds potatoes, peeled and thinly sliced |
1 each medium green, sweet red and yellow pepper, julienned |
1-1/2 to 2 teaspoons dried thyme |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup grated parmesan cheese, divided |
6 teaspoons olive oil, divided |
1/3 cup chicken or vegetable broth |
1/3 cup dry white wine or additional chicken or vegetable broth |
Directions:
1. In a 2-qt. baking dish coated with cooking spray, arrange a third of the potatoes in overlapping rows. Top with half of the pepper. Combine the thyme, salt and pepper; sprinkle a third over peppers. Sprinkle with a third of the Parmesan cheese and 2 teaspoons oil. Repeat layers.
2. Top with remaining potatoes; pour broth and wine or additional broth over potatoes. Sprinkle with remaining thyme mixture and oil. Cover and bake at 375° for 45 minutes. Uncover; bake 30 minutes longer or until potatoes are tender and golden. Sprinkle with remaining Parmesan. Yield: 6 servings.
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