Pepper and Potato Bake

READY IN: 40mins
Recipe by Sascha

This casserole-style side dish consists of peppers, courgettes, and potatoes baked together in a cream-based cheese sauce. With the addition of ham, it would make a tasty main course.

Top Review by Planner

We lived in the UK (Wales) for 5 months so I was familiar with the measurements and language in the recipe. I did kind of Americanize it a bit with good results. I subbed a yellow pepper for the green pepper (I think the green would have overwhelmed the recipe), 1-12oz can of evaporated milk for the 1/2 pint milk and 1/4 pint double cream (which I cooked until it was thickened) and the only English cheese I could find at the local grocers was an 8oz package of Double Gloucester so I used that instead of the 6 oz of Lancashire cheese. What came out of the oven was flavor soaked potatoes highlighted by peppers and cheese. For any other Americans making this recipe 1/2oz butter is 1T, a courgette is a zucchini and I think that ½ oz plain flour is about 2-3 T.

Ingredients Nutrition


  1. Preheat oven to 200 degrees Celsius
  2. Melt 1 oz of the butter in a frying pan and fry the onion, garlic, peppers, and courgettes for 5-7 minutes, until soft.
  3. Meanwhile, parboil the potatoes in boiling salted water for 5 minutes. Drain and cool by rinsing in cold water.
  4. Layer half the potatoes over the base of a 3pt oven proof dish.
  5. Spoon over the pepper mixture then the rest of the potatoes.
  6. Place the remaining butter, flour, and milk in a saucepan and cook over a low heat, whisking, until it boils and thickens.
  7. Stir in the cream and pour the sauce over the potatoes.
  8. Scatter over the cheese and thyme leaves and season with salt and freshly ground pepper.
  9. Bake for 30 minutes or until golden.
  10. Garnish with fresh thyme.

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