Potato and sweet red pepper gratin - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick vegetable oil spray | ||
| 2 | pounds | Russet potatoes, peeled, cut into 1/8-inch-thick slices |
| 2 | mediums | Red bell peppers, seeded, cut into matchstick-size strips |
| 2 | teaspoons | Dried thyme |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| ½ | cup | Grated Parmesan cheese |
| 3 | tablespoons | Olive oil |
| ⅓ | cup | Dry white wine |
| ⅓ | cup | Canned low-salt chicken broth |
Directions
Position rack in center of oven and preheat to 375' F. Spray 8x8-inch glass baking dish with vegetable oil spray. Arrange ⅓ of potatoes in overlapping rows in prepared dish. Top with half of red bell peppers.
Combine dried thyme, salt and pepper in small bowl. Sprinkle ⅓ of mix- ture over peppers and potatoes. Sprinkle ⅓ of cheese over peppers and potatoes. Drizzle 1 T oil over. Repeat layering with ⅓ of potatoes, remaining red bell peppers, ⅓ of thyme mixture and ⅓ of cheese. Drizzle 1 T oil over. Top with remaining potatoes. Combine wine and broth in bowl. Pour over all.
Top with remaining thyme mixture, cheese and 1 T oil. Bake until potatoes are tender when pierced with fork and top is golden brown, about 1½ hours. Transfer to rack and cool 5 minutes. (Potato gratin can be prepared 2 hours ahead. Cover tightly with foil and let stand at room temperature. Rewarm in 350'F oven until heated through, about 20 minutes.)
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>