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Pepper Potato Gratin

 Pepper Potato Gratin
"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.
6 ServingsPrep: 10 min. Bake: 45 min.


  • 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


  • 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.

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Pepper Potato Gratin (continued)

Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.