Pepper Potato Gratin

• 2 pounds potatoes, peeled and thinly sliced
• 1 each medium green, sweet red and yellow pepper, julienned
• 1-1/2 to 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup grated Parmesan cheese, divided
• 6 teaspoons olive oil, divided
• 1/3 cup chicken or vegetable broth
• 1/3 cup dry white wine or additional chicken or vegetable broth

1. In a 2-qt. baking dish coated with cooking spray, arrange a third of the potatoes in overlapping rows. Top with half of the pepper. Combine the thyme, salt and pepper; sprinkle a third over peppers. Sprinkle with a third of the Parmesan cheese and 2 teaspoons oil. Repeat layers.
2. Top with remaining potatoes; pour broth and wine or additional broth over potatoes. Sprinkle with remaining thyme mixture and oil. Cover and bake at 375u0b0 for 45 minutes. Uncover; bake 30 minutes longer or until potatoes are tender and golden. Sprinkle with remaining Parmesan.

potatoes, medium green, thyme, salt, pepper, parmesan cheese, olive oil, chicken, white wine

Taken from www.tasteofhome.com/recipes/pepper-potato-gratin/ (may not work)