1/1 Photo of Potato Gratin With Peppers, Onions and Tomatoes
1 hr 45 mins
1 hr 30 mins
Chef Kate's Note:
A Lydie Marshall gratin worth making just for the smell while it's cooking--but it sure does taste good. This can also be made in individual gratin dishes--just adjust the baking time for the smaller quantities.
My Private Note
Units: US | Metric
- 1/3 cup olive oil (divided use)
- 4 garlic cloves, peeled and minced (divided use)
- 2 lbs yukon gold potatoes, peeled and sliced 1/8 to 1/16 inch thick (can use White Rose or russet potatoes)
- 1 yellow pepper, sliced 1/8 inch thick
- 1 red pepper, sliced 1/8 inch thick
- 3 large tomatoes, sliced 1/8 inch thick
- 1 Spanish onion, peeled and sliced 1/8 inch thick
- 1 1/2 teaspoons coarse salt (divided use)
- fresh ground pepper
- 2 tablespoons fresh oregano (divided use)
- 1Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garlic over the bottom of the pan.
- 2Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion.
- 3Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
- 4Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
- 5Note: The easiest way to slice the potatoes is with a mandoline. Remember that the thicker the potato slices, the longer it will take to bake.
- 6Note2: As I have wonderful dried oregano from Greece, I use that as it is better than what I can get fresh.
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Nutritional Facts for Potato Gratin With Peppers, Onions and Tomatoes
Serving Size: 1 (245 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 279.7
- Calories from Fat 112
- Total Fat 12.4 g
- Saturated Fat 1.7 g
- Cholesterol 0.0 mg
- Sodium 594.7 mg
- Total Carbohydrate 39.7 g
- Dietary Fiber 5.0 g
- Sugars 5.3 g
- Protein 4.5 g