Real Recipes From Real Home Cooks ®

bell pepper & potato gratin

Recipe by
sherry monfils
worcester, MA

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.

yield 8 serving(s)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For bell pepper & potato gratin

  • 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
  • sprig
    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

  • 1
    Heat 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.
  • 2
    Fill 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.
  • 3
    Line 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.