Bell pepper & potato gratin

sherry monfils


I absolutely love gratin potatoes in all its forms, but not all the fat and gooey cheese. So I made this which came out so scrumptious that you won't miss all the fat. These potatoes go very well w/ a herb-roasted chicken dish. Please make sure to use fresh thyme, it makes a BIG difference.

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30 Min
50 Min


3 Tbsp
olive oil
1 Tbsp
fresh thyme leaves
1/4 tsp
1/2 tsp
black pepper
3 lb
red-skinned potatoes, unpeeled, sliced into 1/4"-thick slices
3 c
reduced-fat, shredded mozzarella cheese
1/3 c
lower-sodium chicken broth
1/4 c
white wine, or use additional chicken broth
fresh thyme leaves for garnish
2 c
thinly sliced yellow onion
2 c
thinly sliced red bell pepper

How to Make Bell pepper & potato gratin


  • 1Heat oven to 375. Spray a 9" x 13" casserole dish w/ cooking spray. In lg measuring cup, whisk oil, thyme leaves, ( crush first,) salt and pepper.
  • 2Fill a lg pot 1/2-way with water and bring to a boil. Add potatoes. Cover and remove from heat. Let stand for 10 mins. Drain potatoes and transfer to a lg bowl. Drizzle w/ the oil mix.
  • 3Line the bottom of the casserole dish with 1/3 of the potatoes, then layer w/ 1/2 the onions, 1/2 the bell pepper and a 1/3 of the cheese. Repeat layers beginning w/ the potatoes. In a medium bowl, Combine the chicken broth and wine and pour evenly over veggies. Cover dish w/ foil and bake 20 mins. Remove foil and continue baking for 30 mins, or until potatoes are tender. Garnish with the whole thyme leaves.

Printable Recipe Card

About Bell pepper & potato gratin

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Low Fat, Low Sodium
Hashtag: #For dieters