Casseruola di Patate e Peperoni Arrostiti

(A Potato and Roasted Pepper Casserole)


10 Med Potatoes - a mixture of  Yukon Gold, Red and White potatoes works fine
1 Can Roasted red peppers (Peppers roasted at home are even better)
1 Can Roasted yellow peppers (Peppers roasted at home are even better)
3 Cups Bechamel Sauce - for The Artisan microwave version Click Here.
1 Tbl. Oregano flakes - dry
1/3 Cup Olive oil - Extra virgin
2 Tsp. Oregano leaves - dry


If using canned roasted peppers, drain all the juices that came with the peppers and discard. Place the peppers in a container and cover with olive oil.  A 50/50 mixture of extra virgin and pure olive oil is the most economical.  Set aside for an hour or two before preparing the dish for baking.

Meanwhile boil the potatoes until they are firm, but cooked. Drain and set aside to cool.

Make the bechamel sauce as described in the link provided in "Ingredients" above.   for this recipe it should be a bit thinner than that described. Set aside.

Slice the potatoes about 3/8 of an inch thick.  

Spread a thin layer of olive oil and then bechamel on the bottom of a gratin or other oven proof casserole pan.  Place a layer of overlapping potatoes on the bottom of the pan.  Next place a layer of roasted peppers, alternating red and yellow peppers. Drizzle bechamel sauce over this, covering all with a thin layer of the sauce.  Sprinkle with a bit of the oregano leaves.

Repeat the layering process, i.e. potatoes, then peppers, then sauce and oregano, ending with the sauce.  

Bake at 375 F. for 35-40 minutes or until the casserole has attained a nicely crusted and browned top layer.

Serve with a salad.

Note: There will probably be roasted peppers left after this dish is prepared.  They may be used on crostini, in sauces, or on sandwiches.  There are probably a thousand uses for them.

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Last updated on: 12/08/00 09:29:05 PM