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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I use this recipe as a side dish for special occasions. It goes great with lean, grilled steak or fish. Sometimes I add sliced ham with the potato layers and serve it as a main dish. -CL Reader Ingredients:
1 teaspoon olive oil |
1/2 cup chopped onion |
1/2 cup chopped green bell pepper |
2 1/2 cups chopped tomato (about 1 1/2 pounds) |
3 tablespoons tomato paste |
1/4 teaspoon salt |
1/4 teaspoon dried basil |
1/8 teaspoon garlic salt |
1/8 teaspoon black pepper |
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/2 teaspoon ground red pepper |
1/8 teaspoon black pepper |
1 1/2 cups thinly sliced peeled baking potato (about 1 large) |
1 1/2 cups thinly sliced peeled yukon gold potato (about 2 large) |
1 1/2 cups thinly sliced peeled sweet potato (about 1 large) |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. To prepare sauce, heat oil in a large saucepan over medium heat. Add onion and bell pepper; sauté for 8 minutes or until tender, stirring frequently. Add the tomato and next 6 ingredients (tomato through broth). Bring to a boil, reduce heat, and simmer for 45 minutes, stirring occasionally.
3. To prepare potatoes, combine 1/2 teaspoon salt, 1/2 teaspoon basil, red pepper, and 1/8 teaspoon black pepper in a large bowl. Add the potatoes; toss well, and set aside. Combine cheeses. Spoon 1 1/2 cups potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with 1 cup sauce and 2/3 cup cheese mixture. Repeat layers, reserving 2/3 cup cheese mixture. Cover and bake at 350° for 1 hour. Uncover and sprinkle with 2/3 cup cheese mixture; bake an additional 10 minutes or until bubbly.
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