Potato Bake

Kitchen Tested
  • Yield 6 to 8 servings

If you're a meat-and-potatoes person, add this low-fat recipe to your list.


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




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