Potato, Pepper & Zucchini Casserole
A potato casserole that stands on its own, this recipe calls for red peppers and zucchini to add a blend of unique flavors. Thyme is also on your side, making a guest appearance.
Ingredients
- 1 clove garlic, peeled and halved
- 32 ounce(s) Idaho potatoes, peeled and thinly sliced
- 2 red bell peppers cut into rings
- 4 tablespoon(s) olive oil, divided
- 2 teaspoon(s) fresh thyme
- 2 teaspoon(s) salt
- 4 small zucchini, sliced
Instructions
-
Preheat oven 350 degrees.
-
Generously rub a 5 cups gratin dish with garlic.
-
Grease lightly with about 1 tbs of the oil.
-
Layer half of the potatoes in bottom of dish, overlapping slices if necessary; season lightly with the thyme and salt.
-
Drizzle with 1 tbsp of oil over the potatoes.
-
Add a layer of half the red peppers, then half the zucchini; season again with salt and thyme.
-
Drizzle 1 tbsp oil over the vegetables.
-
Repeat layering and seasoning.
-
Drizzle any remaining oil over the top.
-
Cover securely with tin foil.
-
Bake until vegetables are very soft and tender, about 1 hour.
-
Serve immediately.
-
Ready in 1 hour.
Nutrition
Calories: 1307.72kcalCarbohydrates: 188.81gProtein: 26.64gFat: 56.46gSaturated Fat: 7.98gSodium: 4701.37mgFiber: 22.9gSugar: 27.91g
Tried this recipe?Let us know how it was!