Potato Gratin with Peppers Onions and Tomatoes
Indulge in the comforting layers of this mouthwatering Potato Gratin with Peppers, Onions, and Tomatoes, a dish that elevates traditional gratin with a flavorful Mediterranean twist. Perfectly thin-sliced Russet potatoes are layered with a vibrant medley of sautéed bell peppers, onions, juicy tomatoes, and aromatic garlic, then bathed in a creamy thyme-infused mixture for irresistible richness. Topped with a blend of Gruyere and Parmesan cheeses, this gratin bakes to golden, bubbly perfection, delivering a hearty side dish or vegetarian main course that’s sure to impress. Ideal for cozy dinners or holiday gatherings, this recipe takes comfort food to the next level with its delightful mix of creamy, cheesy, and savory flavors.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 large Onion
- 3 medium Tomatoes
- 3 large Garlic cloves
- 3 tablespoons Olive oil
- 1 cup Heavy cream
- 0.5 cup Milk
- 1.5 cups Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C). Grease a large baking dish with a light coat of olive oil or cooking spray.
Peel the potatoes and slice them thinly (about 1/8 inch thick). Set aside in a bowl of cold water to prevent browning.
Slice the red and yellow bell peppers into thin strips, and thinly slice the onion. Dice the tomatoes into small cubes and mince the garlic cloves.
Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the onions and cook, stirring occasionally, for about 5 minutes or until softened and translucent.
Add the bell peppers to the skillet and cook for an additional 7–8 minutes until they start to soften. Mix in the garlic and diced tomatoes and cook for another 3–5 minutes. Season the mixture with half the salt and pepper. Set aside.
In a small saucepan over medium heat, combine heavy cream, milk, fresh thyme, and the remaining salt and pepper. Heat gently without boiling, then remove from heat.
Drain and pat dry the potato slices. Arrange one-third of the potato slices in an even layer on the bottom of the prepared baking dish.
Spread one-third of the pepper-onion-tomato mixture evenly over the potatoes. Sprinkle about one-third of the shredded Gruyere cheese on top. Repeat these layers two more times, finishing with a generous topping of Gruyere and Parmesan cheese.
Pour the cream mixture evenly over the layered gratin, ensuring it seeps down into all the layers.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.
Let the gratin rest for 10 minutes before serving. Garnish with extra fresh thyme if desired. Serve warm.
Nutrition Facts
Calories |
3506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.0 g | 247% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 4567 mg | 199% | |
| Total Carbohydrate | 330.9 g | 120% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 43.2 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2529 mg | 195% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 8931 mg | 190% | |
*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.
