Potato And Sweet Red Pepper Gratin Recipes

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POTATO AND SWEET RED PEPPERS GRATIN



Potato and sweet red peppers gratin image

Number Of Ingredients 8

3 tablespoons olive oil
1/2 teaspoon ground pepper
2 pounds russet peeled potatoes
1 teaspoon salt
1/3 cup low-salt chicken broth
1/2 cup parmesan cheese
2 teaspoons thyme (dried)
1/3 cup dry white wine

Steps:

  • Postion rack in center of oven and preheat to 375. Spray 8x8 inch baking dish with vegetable oil spray.
  • Arrange 1/2 of potatoes in overlapping rows. Top with half of red bell peppers. Sprinkle 1/3 cheese over peppers and potatoes. Drizzle 1 T oil over. Repeat layering with 1/3 potatoes and remaining red bells peppers, 1/3 thyme mixture and 1/3 cheese. Drizzle 1 T oil over. Top with remaining potatoes.
  • combine wine and broth in bowl. Pour over all. Top with remains thyme mixture, cheese and 1 T oil.
  • Bake until potatoes are tender when pierced with fork and top is golden brown about 1 1/2 hours.

POTATO AND SWEET RED PEPPER GRATIN



potato and sweet red pepper gratin image

Categories     Backyard BBQ     Dinner     Casserole/Gratin     Quick & Easy     Potato     Bake

Number Of Ingredients 8

3 tablespoon olive oil
1/2 teaspoon pepper
2 pound russet potatoes peeled
1 teaspoon salt
1/3 cup chicken broth (low-salt)
1/2 cup parmesan cheese (grated)
2 teaspoons dried thyme
1/3 cup dry white wine

Steps:

  • Position rack in center of oven and preheat to 375. Spray 8x8 glass baking dish with vegetable oil spray.
  • Arrange 1/3 of potatoes in overlapping rows in prepare dish. Top with half of red bell peppers.
  • Combine dried thyme, salt and pepper in small bowl. Sprinkle 1/3 of mixture over peppers and potatoes. Sprinkle 1/3 of cheese over peppers and potatoes. Drizzle 1 T oil over. Repeat layering with 1/3 of potatoes, remaining red bell peppers, 1/3 of thyme mixture and 1/3 of cheese. Drizzle 1T oil over. Top with remaining potatoes.
  • Combine wine and broth in bowl. Pour over all.
  • Top with remaining thyme mixture, cheese and 1T of oil.
  • Bake until potatoes are tender when pierced with fork and top is golden brown, about 1 1/2 hours.
  • Transfer to rack and cool 5 minutes

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