Potato Bake

  • Yield: 6 to 8 servings


2pounds baking potatoes (about 3 large), peeled and cut into 1/8-inch thick slices
1large red bell pepper, seeded and sliced
1bunch green onions, thinly sliced
2teaspoons dried thyme
1teaspoon garlic powder
1/2teaspoon pepper
1/3cup grated Parmesan cheese
1/3cup dry white wine
1/2cup canned fat-free chicken broth


  1. Preheat oven to 350F. Spray a large baking dish with nonstick cooking spray.
  2. Use 1/3 of the potatoes to create overlapping rows along the baking dish.
  3. Garnish potatoes with half of the red peppers and green onions.
  4. Mix thyme, garlic powder and pepper in a small bowl. Sprinkle 1/3 of the seasoning mixture over green onions. Sprinkle 1/3 of the Parmesan cheese over casserole. Repeat these layers until all ingredients are used and potatoes are the final layer on top.
  5. Pour a mix of wine and chicken broth across top. Garnish with any  remaining seasoning mixture and Parmesan cheese.
  6. Add a light dusting of paprika before covering and baking an hour and 15 minutes.


Nutritional Info *per serving

  • Calories 108
  • Fat 1.2g
  • Saturated Fat .7g
  • Cholesterol 3mg
  • Sodium 101mg