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
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