1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
How to Make It
Preheat oven to 350°.
To prepare sauce, heat oil in a large saucepan over medium heat. Add onion and bell pepper; sauté for 8 minutes or until tender, stirring frequently. Add the tomato and next 6 ingredients (tomato through broth). Bring to a boil, reduce heat, and simmer for 45 minutes, stirring occasionally.
To prepare potatoes, combine 1/2 teaspoon salt, 1/2 teaspoon basil, red pepper, and 1/8 teaspoon black pepper in a large bowl. Add the potatoes; toss well, and set aside. Combine cheeses. Spoon 1 1/2 cups potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with 1 cup sauce and 2/3 cup cheese mixture. Repeat layers, reserving 2/3 cup cheese mixture. Cover and bake at 350° for 1 hour. Uncover and sprinkle with 2/3 cup cheese mixture; bake an additional 10 minutes or until bubbly.
It was certainly tasty! I substituted Swiss for cheddar since that is what I had in the fridge. However, when they say thinly sliced, they must mean paper thin. I thought the potatoes were pretty thin, but when the baking was done, there was definitely still a rawish crunch to them. And similar to the previous reviewer, it was very runny. I drained some of the liquid prior to serving.
The cheese + ground red pepper make the sauce quite a bit like queso dip - sort of like a Southwestern-inflected version of scalloped potatoes. I would decrease the red pepper to 1/4 teaspoon, and use slightly less cheese and sauce, to taste the potatoes better. Let it stand for 5 minutes before serving, or it's too runny.
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