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.
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
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