Friday, August 26, 2011

Potatoes, Peppers, Tomatoes

Potato Gratin with Sweet Peppers and Tomatoes
2 large cloves garlic, peeled and smashed
2 ½ tablespoons olive oil
1 medium onion, sliced thin
2 lbs. all-purpose potatoes, peeled and sliced 1/8-inch thick or less
Pinch cayenne pepper (optional)
1 ½ cups water
½ cup dry vermouth
3 tablespoons minced fresh basil leaf
1 red bell pepper, cored, seeded, and sliced thin
5 plum tomatoes, sliced thin
¼ cup grated Parmesan cheese

1. 1. Adjust oven rack to center position and heat oven to 375 degrees. Rub bottom and sides of 5- to 6-cup gratin dish or shallow baking dish with garlic. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes, spread dish with 1/2 tablespoon olive oil.
2. 2. Heat remaining oil in medium saucepan and sauté onion and reserved garlic until soft and lightly browned, about 5 minutes. Add potatoes, water, vermouth, 1 1/4 teaspoon salt, 1/8 teaspoon pepper, basil, and cayenne (if desired).
3. 3. Pour half of potato mixture into prepared dish; top with bell pepper. Add remaining potato mixture and cover with tomatoes. Season with additional salt and pepper to taste. Shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid.
4. 4. Bake, basting once or twice, for 45 minutes. Sprinkle with Parmesan cheese, and continue baking until top is golden brown, about 40 minutes more. Let rest 5 minutes and serve.

Excellent recipe that I made for the first time last summer. I used green peppers instead of red and did not have vermouth--substituted more water for the vermouth. I also covered the gratin dish for the first 45 minutes.--Enjoy--

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