By Chef Kate on September 15, 2006
Photo by Rita~
Photo by Rita~
"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."
Serving Size: 1 (245 g)
Servings Per Recipe: 6
"Comfort healthy food. I used half a red and half a yellow bell peppers. Followed the rest of the recipe. I mixed everything but the tomatoes together spreading the herbs, oil and garlic throughout, then placed in a pyrex casserole pan placing tomatoes in the middle and then on top. I didn't use salt and did miss it. Some grated Parm would be nice on this."
"Yum! I made a half batch for 2 adults & a toddler and it was just the right amount. At first I thought there would be multiple layers but then realised it was a single layer of potato, then peppers, etc. Cooked to perfection after about 40 mins at fan-forced 325deg (although I put the lid on for the last 20 mins to stop the onions burning). A couple of minor changes: I used regular brown onion and dried oregano, and left out the yellow pepper altogether. Oh, and just regular washed spuds (what was left in my potato box). Will certainly make again. Thanks Chef Kate!"
"This recipe is fabulous. I made a 2 serving size and had enough for 4. Followed the recipe by the book and it turned out perfectly. I think it might require more time in a larger amount as there was still firmness in the potatoes at 90 mins in the oven. Cooked but firm. I love the flavors, I did use only 1 tbsp of oil over the top and sprayed my cake pan with Pam before putting in the veggies. This one is a keeper and is in my cookbook!"