FBD

Harvest Potato-Vegetable Casserole

Beautiful layered casserole of thinly sliced potatoes, yellow peppers and fresh plum tomatoes with rosemary, oregano and garlic, drizzled with olive oil and finished with Parmesan.

ItalianVegetarianIntermediate70 minBy Northstar

Ingredients

Servings
8
  • 4 lb potatoes, peeled and cut into 1/8-inch slices
  • 1 0.3 tsp salt
  • 0.5 tsp pepper
  • 3 medium yellow peppers, cut into 1/2-inch strips
  • 1 lb ripe plum tomatoes, cut into 1/4-inch slices
  • 1 tsp chopped fresh rosemary
  • 0.5 tsp dried oregano
  • 4 clove garlic, minced
  • 0.3 cup olive oil
  • 0.3 cup shredded Parmesan cheese

Instructions

  1. 1

    Preheat oven to 400°F. Grease a 4-quart shallow baking dish.

  2. 2

    Layer one third of the potatoes; season with one third of salt and pepper. Add half the peppers, tomatoes, herbs and garlic. Repeat.

  3. 3

    Top with remaining potatoes, salt and pepper. Drizzle with olive oil.

  4. 4

    Bake 1 hour or until potatoes are tender and top is light brown.

  5. 5

    Sprinkle with Parmesan cheese; bake 5 minutes more. Let sit 10 minutes before serving.

Tags

vegetarianside dishcasserolepotatoesMediterranean