Potato Green Pepper Tomato Gratin
Elevate your next dinner experience with this hearty and flavorful Potato Green Pepper Tomato Gratin. Combining thinly sliced potatoes, vibrant green bell peppers, and juicy tomatoes, this layered masterpiece is baked to perfection in a creamy sauce infused with garlic and dried thyme. Topped with a decadent layer of melted Gruyère cheese and golden breadcrumbs, every bite offers a delightful balance of creamy, crunchy, and savory textures. Perfect as a comforting vegetarian main dish or a crowd-pleasing side, this gratin is easy to prepare and ready in just one hour. Serve it alongside crusty bread or a fresh green salad for a complete and satisfying meal.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 medium Green bell peppers
- 3 medium Tomatoes
- 3 tablespoons Olive oil
- 2 small Garlic cloves
- 1 cup Heavy cream
- 1 cup Gruyère cheese, grated
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
Peel the potatoes and slice them into thin, even rounds about 1/8 inch thick. Set aside in a bowl of water to prevent browning.
Core the green bell peppers and slice them into thin strips. Slice the tomatoes into thin rounds.
Mince the garlic cloves finely.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Remove from heat.
In your prepared baking dish, arrange a single layer of potato slices. Lightly sprinkle with salt, pepper, and thyme.
Add a layer of green bell peppers followed by a layer of tomato slices. Sprinkle lightly with salt, pepper, and a small amount of garlic.
Repeat the layering process with the remaining ingredients, finishing with a layer of potatoes on top.
Pour the heavy cream evenly over the entire dish, ensuring it seeps through the layers.
Sprinkle the grated Gruyère cheese over the top layer, followed by the breadcrumbs for an extra crunch.
Drizzle the remaining 2 tablespoons of olive oil over the top to help with browning.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling and the potatoes are tender when pierced with a knife.
Allow the gratin to rest for 5-10 minutes before serving. Enjoy as a main dish or a hearty side!
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.1 g | 207% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 4174 mg | 181% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 24.7 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1178 mg | 91% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3993 mg | 85% | |
*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.
