Potato Gratin with Peppers, Onions, and Tomatoes
Ingredients
- 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
Instructions
- 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.