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    You are in: Home / Recipes / Pepper and Potato Bake Recipe
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    Pepper and Potato Bake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Sascha's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on August 03, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pepper and Potato Bake

    Serving Size: 1 (585 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 498.9
    Calories from Fat 204
    Total Fat 22.7 g
    Saturated Fat 14.0 g
    Cholesterol 72.9 mg
    Sodium 132.3 mg
    Total Carbohydrate 66.7 g
    Dietary Fiber 9.1 g
    Sugars 7.5 g
    Protein 10.9 g

    The following items or measurements are not included:

    lancashire cheese

    fresh thyme

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