Potato Napoleons

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Potato Napoleons

 

4 large Yukon gold potatoes, cut 1/4 " slices, 24 slices needed

1 tablespoon olive oil

1 large yellow onion, thinly sliced

2 garlic cloves, chopped

1 cup low-sodium vegetable broth

4 roasted red peppers, peeled, seeded, thinly sliced

1 tablespoon chopped marjoram

1/2 cup grated fontina cheese

1 tablespoon chopped fresh flat-leaf parsley for garnish

 

Preheat oven to 400 degrees. Coat baking sheet with cooking spray. Place 24

potato slices in single layer on baking sheet. Season with salt and pepper to

taste. Bake until tender, 20 to 30 minutes. Remove from oven and cool in pan.

In large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and

cook, stirring often, until browned, 15 to 20 minutes. Add garlic and cook,

stirring often, 1 minute. Add broth and cook over high heat until almost all

liquid evaporates, about 20 minutes. Remove pan from heat and let cool.

Lightly coat another baking sheet with cooking spray. Line sheet with 6 slices

of potato. Top each with 1/2 to 1 tablespoon cooled onion mixture, followed by

about 1/4 cup sliced peppers. Sprinkle with marjoram. Repeat 2 more times,

topping with the remaining potato slices (you should have 4 layers of potatoes).

Top each Napoleon with cheese and parsley.

Bake until heated through, 15 to 20 minutes. Serve hot.

Makes 6 servings.

Calories 153, Fat 5 g, Carbs 20 g, Sodium 110 mg, Fiber 3 g.

 

 

 

 

 

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