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>

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