Italian Potato Casserole with Sweet Peppers
Indulge in the comforting flavors of an Italian Potato Casserole with Sweet Peppers—a savory masterpiece that brings rustic Italian charm to your table. This hearty dish layers thinly sliced Yukon Gold potatoes with tender strips of sautéed sweet bell peppers, infused with garlic, onions, and aromatic herbs like rosemary and oregano. Topped with a blend of melted mozzarella, Parmesan, and crispy Italian breadcrumbs, every bite is a perfect balance of creamy, cheesy, and crunchy textures. Perfectly seasoned with a hint of crushed red pepper for a subtle kick, this casserole is baked to golden perfection and garnished with fresh parsley for a vibrant finish. Whether served as a satisfying side dish or a standalone vegetarian main, it's an irresistible crowd-pleaser destined to become a family favorite.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 2 large Sweet bell peppers (red, yellow, or orange)
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 1 medium Yellow onion
- 1 teaspoon Fresh rosemary
- 1.5 teaspoons Dried oregano
- 0.5 teaspoons Crushed red pepper flakes
- 0.5 cup Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 0.5 cup Italian breadcrumbs
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil or cooking spray.
Peel the Yukon Gold potatoes and slice them into thin rounds, approximately 1/8-inch thick. Place the slices into a bowl of cold water to prevent browning while preparing other ingredients.
Wash the sweet bell peppers and cut them into thin strips. Set aside.
Mince the garlic cloves and thinly slice the yellow onion. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Sauté the garlic and onion in the skillet for 2-3 minutes until fragrant and softened. Add the bell pepper strips, rosemary, oregano, and crushed red pepper flakes, and cook for another 5-7 minutes until the peppers are tender. Remove from heat.
Drain the potato slices and pat them dry with a clean towel. Layer half of the potato slices on the bottom of the prepared casserole dish, slightly overlapping the edges.
Spread half of the sautéed pepper mixture evenly over the potato layer. Sprinkle with half of the Parmesan cheese, half of the shredded mozzarella, a pinch of salt, and black pepper.
Repeat the layers with the remaining potatoes, sautéed peppers, and cheeses. Reserve a small amount of Parmesan for topping.
In a small bowl, mix the Italian breadcrumbs with the remaining tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the top layer of the casserole, followed by the reserved Parmesan cheese.
Cover the casserole dish with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 15 minutes or until the top is golden brown and the potatoes are fork-tender.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm as a side dish or main course with a fresh green salad or crusty bread.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 4369 mg | 190% | |
| Total Carbohydrate | 267.8 g | 97% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 31.3 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1555 mg | 120% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4484 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
