Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

"I use this recipe as a side dish for special occasions. It goes great with lean, grilled steak or fish. Sometimes I add sliced ham with the potato layers and serve it as a main dish." --CL Reader

Gretchen Clothier, Wichita, KS
Recipe by Cooking Light November 2001

Gallery

Recipe Summary

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

227 calories; calories from fat 23%; fat 5.8g; saturated fat 3.1g; mono fat 1.9g; poly fat 0.4g; protein 13.7g; carbohydrates 31g; fiber 3.9g; cholesterol 14mg; iron 1.2mg; sodium 694mg; calcium 239mg.
Advertisement
Advertisement