Layered Potato, Onion, and Pepper Dish

A vegetable dish with plenty of cheese, layered between each slice and generously sprinkled on top.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 900 g Potatoes, white

  • 3 spoons Oil, vegetable oil, canola

  • 2 piece Onion, raw

  • 3 pieces Bell pepper, green, fresh

  • 250 g Cheese, edamame

  • 400 ml Milk, whole milk

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 0.25 teaspoons Spices, nutmeg, ground

  • pieces Butter, unsalted

Steps

  1. Peel the potatoes, clean them, and wash them thoroughly under running water. Slice them into approximately 0.5 cm thick slices. Peel the onions and cut them in half. Slice all halves into thinner slices. Wash the peppers, clean them (remove stems and seeds), and slice them into thin rings or slices.

  2. Preheat the oven to 180 degrees Celsius. Heat oil in a large pan and sauté the onion and pepper, stirring occasionally, until they soften. Lightly salt the vegetables while cooking.

  3. Grease a deep rectangular baking dish well. Spread one-third of the potatoes on the bottom of the dish. Cover them with half of the sautéed onion and pepper. Sprinkle one-third of the grated cheese over the vegetables. Repeat the process and finish with a layer of potatoes.

  4. Mix the milk with salt, pepper, and nutmeg. Pour the liquid over the layered dish. Cover the baking dish with aluminum foil and bake in the preheated oven for about 60 minutes, until the potatoes soften.

  5. After one hour, remove the foil and sprinkle the remaining cheese over the potatoes. Bake in the preheated oven for another 20 minutes, or until the cheese on top turns golden brown.

Nutrition Information (Per 100g)

  • Calories: 111.05 kcal
  • Fat: 5.54 g
    • Saturated Fat: 2.51 g
  • Carbohydrates: 9.76 g
    • Sugars: 1.43 g
  • Protein: 4.05 g
  • Fiber: 1.37 g