Pepper Potato Gratin Recipe

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"We're vegetarians, so I like to serve this aromatic potato and peppers gratin as a main dish with a green salad, but it also goes well with roasted chicken," says Evelyn Plyler of Apple Valley, California.

This recipe is:

Healthy

Diabetic Friendly

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Pepper Potato Gratin Recipe

Prep: 10 min. Bake: 45 min.

Yield: 6 Servings

10 45 55

Ingredients

2 pounds potatoes, peeled and thinly sliced
1 each medium green, sweet red and yellow pepper, julienned
1-1/2 to 2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese, divided
6 teaspoons olive oil, divided
1/3 cup chicken or vegetable broth
1/3 cup dry white wine or additional chicken or vegetable broth

Directions

In a 2-qt. baking dish coated with cooking spray, arrange a third of the potatoes in overlapping rows. Top with half of the pepper. Combine the thyme, salt and pepper; sprinkle a third over peppers. Sprinkle with a third of the Parmesan cheese and 2 teaspoons oil. Repeat layers.
Top with remaining potatoes; pour broth and wine or additional broth over potatoes. Sprinkle with remaining thyme mixture and oil. Cover and bake at 375° for 45 minutes. Uncover; bake 30 minutes longer or until potatoes are tender and golden. Sprinkle with remaining Parmesan. Yield: 6 servings.

Nutritional Analysis: One serving equals 202 calories, 7 g fat (2 g saturated fat), 7 mg cholesterol, 650 mg sodium, 32 g carbohydrate, 4 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

Originally published as Pepper Potato Gratin in Light & Tasty February/March 2004, p42