bell pepper & potato gratin
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.
prep time
30 Min
cook time
50 Min
method
Bake
yield
8 serving(s)
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 pounds red-skinned potatoes, unpeeled, sliced into 1/4"-thick slices
- 3 cups reduced-fat, shredded mozzarella cheese
- 1/3 cup lower-sodium chicken broth
- 1/4 cup white wine, or use additional chicken broth
- sprig fresh thyme leaves for garnish
- 2 cups thinly sliced yellow onion
- 2 cups thinly sliced red bell pepper
How To Make bell pepper & potato gratin
-
Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Diet:
Low Fat
Diet:
Low Sodium
Method:
Bake
Culture:
American
Ingredient:
Potatoes
Keyword:
#For dieters
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