Potato And Sweet Red Pepper Gratin - Bon Appetit Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Nonstick vegetable oil spray,
2 lbs: Russet potatoes, peeled, cut into 1/8-inch-thick slices
2 medium: Red bell peppers, seeded, cut into matchstick-size strips
2 tsp: Dried thyme,
1 tsp: Salt,
1/2 tsp: Ground black pepper,
1/2 cup: Grated Parmesan cheese,
3 tbsp: Olive oil,
1/3 cup: Dry white wine,
1/3 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 1/3 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 1/3 of
mix- ture over peppers and potatoes. Sprinkle 1/3 of cheese over
peppers and potatoes. Drizzle 1 T oil over. Repeat layering with 1/3
of potatoes, remaining red bell peppers, 1/3 of thyme mixture and 1/3
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 1 1/2 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 350F oven until heated through,
about 20 minutes.)
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
glass baking dish with vegetable oil spray. Arrange 1/3 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 1/3 of
mix- ture over peppers and potatoes. Sprinkle 1/3 of cheese over
peppers and potatoes. Drizzle 1 T oil over. Repeat layering with 1/3
of potatoes, remaining red bell peppers, 1/3 of thyme mixture and 1/3
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 1 1/2 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 350F oven until heated through,
about 20 minutes.)
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp