Best Scalloped Potatoes With Tomatoes And Bell Peppers Recipes

SCALLOPED POTATOES WITH ROASTED TOMATOES

Steps:

• Heat oven to 450°F. Arrange oven racks on top and bottom thirds of oven. Spray 13x9-inch (3-quart) glass baking dish and large rimmed baking pan with cooking spray.
• Stir sauce mix pouches (from potato mix boxes), boiling water, milk, Parmesan cheese, thyme and butter with whisk in baking dish. Stir in potatoes (from potato mix boxes).
• Place tomatoes in center of baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Arrange tomatoes evenly on baking pan.
• Place potato baking dish on bottom oven rack and tomato baking pan on top oven rack. Bake 30 to 35 minutes or until potatoes are tender and lightly browned and tomatoes are browned.
• Sprinkle parsley over top of tomatoes on baking pan. Stir to combine, and arrange on top of the baked scalloped potatoes. Let potatoes stand 10 minutes before serving.

POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES

Steps:

• 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.
• 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.
• 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.
• Note2: As I have wonderful dried oregano from Greece, I use that as it is better than what I can get fresh.

TOMATO SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F
• Drain tomatoes, reserving liquid.
• Pour tomato liquid into measuring cup adding water to measure 1 cup. Combine reserved liquid, potatoes and onion in large skillet, cover and cook 10 minutes or until tender.
• Place potato mixture in 1-quart baking dish; top with tomatoes and cream. Sprinkle with cheeses.
• Bake 20 minutes or until hot and bubbly.
• Sprinkle with chopped parsley, if desired.

SCALLOPED POTATOES WITH SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a large heavy skillet.
• Crumble in the sausage and cook, stirring and breaking up the meat, until it loses its pink color.
• Drain all but 1 tablespoon of fat off.
• Add onions and bell peppers, season with salt and saute.
• Add the garlic and cook for about 1 minute.
• Add the oregano, crushed red pepper and tomatoes.
• Stir, breaking up the tomatoes and cook until very thick.
• Remove from the heat.
• Heat the oven to 350 degrees F.
• Grease a 3-quart casserole.
• Peel the potatoes and cut them into 1/8 inch-thick slices.
• Combine the flour with 1/4 cup of the cheese.
• Place one-third of the potatoes in a layer in the casserole.
• Season with salt and pepper and sprinkle with half the flour mix.
• Spoon on half the sausage and peppers.
• Repeat layers ending with potatoes and seasonings.
• Pour in the half-and-half and cover the casserole with aluminum foil.
• Bake for 45 minutes.
• Uncover the casserole and push the potatoes down to submerge them.
• Sprinkle with the remaining 1/4 cup cheese and bake for another 40 minutes or so.
• The top of the casserole will be a rich brown, and the dish will be very juicy.
• Let rest for at least 20 minutes before serving.

POTATO, GREEN PEPPER, & TOMATO GRATIN

Steps:

• Preheat oven to 350 degrees.
• Grease the sides and bottom of a 9x13 inch baking dish.
• Arrange 1/3 of the Potatoes in the baking dish.
• Top the Potatoes with 1/3 of the sliced Green Peppers.
• Top the Green Peppers with 1/3 of the sliced Tomatoes.
• Mix the melted Butter with the Olive Oil.
• Drizzle 1/3 of the Butter, Olive Oil mixture over vegetables.
• Season with 1/3 of the salt and pepper.
• Repeat steps 3-7 until all of the ingredients are used up.
• Bake 1 1/4 hour or until tender, golden brown and bubbly.