BELL PEPPER & POTATO GRATIN

Bell pepper & potato gratin image

Provided by sherry monfils

Time 1h20m

Number Of Ingredients 11

3 Tbsp olive oil
1 Tbsp fresh thyme leaves
1/4 tsp salt
1/2 tsp black pepper
3 lb red-skinned potatoes, unpeeled, sliced into 1/4"-thick slices
3 c reduced-fat, shredded mozzarella cheese
1/3 c lower-sodium chicken broth
1/4 c white wine, or use additional chicken broth
sprig(s) fresh thyme leaves for garnish
2 c thinly sliced yellow onion
2 c thinly sliced red bell pepper

Steps:

1. Heat oven to 375. Spray a 9" x 13" casserole dish w/ cooking spray. In lg measuring cup, whisk oil, thyme leaves, ( crush first,) salt and pepper.
2. Fill a lg pot 1/2-way with water and bring to a boil. Add potatoes. Cover and remove from heat. Let stand for 10 mins. Drain potatoes and transfer to a lg bowl. Drizzle w/ the oil mix.
3. Line the bottom of the casserole dish with 1/3 of the potatoes, then layer w/ 1/2 the onions, 1/2 the bell pepper and a 1/3 of the cheese. Repeat layers beginning w/ the potatoes. In a medium bowl, Combine the chicken broth and wine and pour evenly over veggies. Cover dish w/ foil and bake 20 mins. Remove foil and continue baking for 30 mins, or until potatoes are tender. Garnish with the whole thyme leaves.