|
I
served this at my son's college graduation party (a brunch), and
it was eaten quickly with relish. It is equally tasty served either
warm or at room temperature.
I modified
a recipe developed by the US
Potato Board that was printed in my local newspaper.
- 5
pounds potatoes (I use Yukon golds)
-
4-5 roasted bell peppers (a mixture of green,
red, yellow, orange) - see instructions below
- 2
small onions or 1 very large onion - peel and thinly slice
- 2-4
large cloves garlic - peel and chop into small pieces
- 1
Tbsp. Olive oil
- 1/2
cup basil pesto (purchase for quicker preparation)
- 1/2
# asiago cheese (or can use 12 oz. soy-mozzarella
cheese)
- 1/2
cup pitted kalamata olives - sliced
Directions:
- Preheat
oven to 375 degrees F.
-
Place potatoes in steamer with a small amount of water. Bring
to boil, cover and steam 20-30 minutes until tender. Let cool
and then slice thinly. (I leave skins on)
- Roasted
peppers can be purchased either frozen or in jars. If you wish
to prepare your own:
- cut
the fresh peppers in half, discard stems and seeds, place
on foil lined baking sheet and flatten with your hand.
- Bake
20 minutes until blistered and browned, then wrap in foil
to steam for 10 minutes.
- Cool,
slip the skins from the peppers, press on several layers
of paper towel to remove excess moisture, then slice into
strips.
- Sauté
onion and garlic in olive oil over medium heat until soft, stirring
frequently and being careful not to burn. Stir in the pesto
and cook a few minutes more.
- Spray
a 9x13 inch deep baking dish with non-stick spray and place
on a foil-lined baking sheet. Cover the bottom of the dish with
- 1/3
of potatoes,
- 1/2
peppers,
- 1/2
cheese.
- Spread
the onion mixture over the cheese.
- Then
layer
- 1/3
of potatoes,
- 1/2
peppers,
- 1/3
potatoes,
- remaining
cheese,
-
then sprinkle with olives.
- Bake
45-50 minutes, tenting the top with foil after 30 minutes. Let
cool to room temperature and cut into small pieces. (16-30 depending
on size desired).
Note:
If you choose to cut the recipe in half, it would fit nicely into
a 9-10 inch deep dish pie pan or spring form pan. Enjoy the ease
of this dish.
Note:
The original recipe called for 2 cups of chopped fennel bulb added
to the sliced onions. I have not made it yet with fennel, but
I am sure it would be a tasty addition
|