Gratin Baked Potatoes and Peppers

Gratin baked potatoes and peppers are a delicious side dish or can constitute a single vegetarian course. Here’s how to prepare them:

Ingredients

• 4 medium-sized potatoes
• 2 red bell peppers
• 2 yellow bell peppers
• 100 g grated cheese (pecorino or parmesan, according to preference)
• 2 garlic cloves
• Dried oregano
• Extra virgin olive oil
• Salt and black pepper
• A pinch of chili pepper (optional)

Preparation

1. Preheat the oven to 200 °C.
2. Wash the potatoes and cut them into slices about 5 mm thick. There’s no need to peel them if you prefer a more rustic texture and if using organic potatoes.
3. Wash the peppers, remove the stem, seeds, and inner membranes, then cut them into strips not too thin.
4. Peel the garlic cloves and chop them finely.
5. In a large bowl, mix the potatoes and peppers with the garlic, a generous drizzle of oil, salt, pepper, a pinch of chili (if using), and dried oregano to taste.
6. Transfer everything to a baking dish, distributing evenly.
7. Bake and cook for about 30-40 minutes or until the potatoes are tender and the peppers soft. The time may vary depending on the oven and the thickness of the potatoes.
8. About 5 minutes before the end of cooking, sprinkle the grated cheese over the vegetables and return to the oven for the time needed to brown the cheese until obtaining a nice golden crust.
9. Remove from the oven and let rest for a few minutes before serving.

Trivia

Although it’s a simple dish, gratin peppers with potatoes are highly appreciated in Mediterranean cuisine. The addition of cheese makes them particularly tasty and enriches them with a pleasant crunchy note. In some areas of Italy, for example in Campania, it’s common to also add anchovies in oil for a briny touch that pairs well with the sweetness of the peppers.

If you have any special needs or preferences regarding cheeses, let me know and I’ll suggest alternatives!