Potato Gratin With Peppers, Onions and Tomatoes (dairy free)

[Guest guest]

Potato Gratin With Peppers, Onions and Tomatoes

 

1/3 cup olive oil

4 garlic cloves, peeled and minced

6 cups Yukon gold, White Rose or russet potatoes,

peeled and sliced 1/8 to 1/16 inch thick

1 yellow pepper, sliced 1/8 inch thick

1 red pepper, sliced 1/8 inch thick

3 large tomatoes, sliced 1/8 inch thick

1 Spanish onion, peeled and sliced 1/8 inch thick

1 1/2 teaspoons salt

fresh ground pepper to taste

2 tablespoons fresh oregano

 

Preheat oven to 325 degrees. Dribble 1 tablespoon of

olive oil into a 2-quart rectangular or

14-inch-by-8-inch-by 2-inch oval baking dish and

scatter 1/4 of the minced garlic over the bottom of

the pan.

Arrange the vegetables in layers, starting with the

potatoes and peppers and finishing with the tomatoes

and onion. Sprinkle salt, freshly ground pepper, and

oregano and about 1/4 of the garlic between each

layer.

Pour the remaining olive oil over the surface and bake

for 1 1/2 hours or until fork-tender. Serves 6.