Potato Gratin with Peppers, Onions, and Tomatoes

Potato Gratin with Peppers, Onions, and Tomatoes

Total Time 1 hr 45 mins


  • 1/3 cup olive oil divided
  • 4 cloves garlic peeled and minced (divided)
  • 2 Lbs Russet potatoes peeled and sliced 1/8 - 1/16 inch thick (can use Yukon gold potatoes)
  • 2 bell peppers sliced 1/8 inch thick
  • 1 onion peeled and sliced 1/8 inch thick
  • 1 1/2 tsp coarse salt divided
  • Fresh ground black pepper
  • 2 tbsp fresh oregano divided


  • Preheat 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 garli cover the bottom of the pan.
  • Arrange the vegetables in layers, starting with the potatoes and peppers and finishing withthe tomatoes and onion.
  • Sprinkle salt,freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
  • Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
  • Note: 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.
Keyword Bell Pepper, Garlic, Onion, Oregano, Potatoes, Tomatoes