POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES

POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES image

Yield svgs

Number Of Ingredients 9

1/3 cup olive oil (divided use)
4 garlic cloves, peeled and minced (divided use)
2 pounds (6 cups) Yukon gold, White Rose or russet potatoes, peeled and sliced 1/8 to 1/16 inch thick
1 yellow pepper, sliced 1/8 inch thick
1 red pepper, sliced 1/8 inch thick
3 large tomatoes, sliced 1/8 inch thick
1 Spanish onion, peeled and sliced 1/8 inch thick
1 1/2 tsps. salt (divided use) fresh ground pepper to taste
2 Tbsps. fresh oregano (divided use)

Steps:

1. 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 garlic over the bottom of the pan. 2. Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion. Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer. 3. Pour the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.