Baked Potatoes and Peppers au Gratin

Baked potatoes and peppers au gratin are a delicious side dish or can constitute a unique vegetarian meal. Here’s how to prepare them:

Ingredients

• 4 medium-sized potatoes
• 2 red bell peppers
• 2 yellow bell peppers
• 100 g of grated cheese (pecorino or parmesan, according to preference)
• 2 cloves of garlic
• 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 slice them into about 5 mm thick slices. There’s no need to peel them if you prefer a more rustic texture and if you’re using organic potatoes.
3. Wash the peppers, remove the stem, seeds, and internal membranes and then cut them into not too thin strips.
4. Peel the garlic cloves and finely chop them.
5. In a large bowl, mix the potatoes and peppers with garlic, a generous drizzle of oil, salt, pepper, a pinch of chili pepper (if using), and dried oregano to taste.
6. Transfer everything into a baking dish, spreading out evenly.
7. Bake for about 30-40 minutes or until the potatoes are tender and the peppers are soft. The duration can vary depending on the oven and the thickness of the potatoes.
8. Approximately 5 minutes before the end of the cooking time, sprinkle grated cheese over the vegetables and put back in the oven for the necessary time to brown the cheese until you get a nice golden crust.
9. Remove from the oven and let it rest a few minutes before serving.

Curiosity

Although it is a simple dish, baked peppers with potatoes are much 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, such as Campania, it is common to also add anchovies in oil for a briny touch that goes well with the sweetness of the peppers.

If you have particular needs or preferences about cheese, let me know and I will suggest alternatives!