Potato Gratin With Peppers, Onions, and Tomatoes |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
I've saved this recipe for several years and am putting it here for safekeeping so that I can find it again. It sounds yummy. Recipe Source: A PASSION FOR POTATOES by Lydie Marshall Ingredients:
1/3 cup olive oil |
4 garlic cloves, peeled and minced |
2 lbs potatoes (yukon gold, or russet) |
1 yellow pepper, sliced 1/8-inch thick |
1 red pepper, sliced 1/8-inch thick |
3 large tomatoes, sliced 1/8-inch thick |
1 spanish onion, sliced 1/8-inch thick |
1 1/2 teaspoons salt |
black pepper, freshly ground, to taste |
2 tablespoons fresh oregano |
Directions:
1. Peel and slice the potatoes 1/8-inch to 1/16-inch thick (6 cups).
2. Preheat the oven to 325 degrees.
3. Dribble 1 tablespoon olive oil into a 2-quart rectangular or oval baking dish 14 x 8 x 2 and scatter 1/4 of the minced garlic over the bottom of the pan.
4. Arrange the vegetables in layers, starting with potatoes and peppers, finishing with tomatoes and onion.
5. Sprinkle with salt, freshly ground pepper, garlic, and oregano between each layer.
6. Pour the remaining olive oil over the surface and bake in the oven for 1 1/2 hours, or until fork tender.
|
|