By: Nogluten
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Ingredients
Serves Tool
Serves To:USMetric| 1 | Slice(sli) | white bread, cut into small cubes | |
| 1 | Tablespoon(T) | parmesan or romano cheese, grated | |
| 6 | Cup(c) | medium potatoes | |
| 3 | Clove(clv) | garlic, minced | |
| 1 | red bell pepper, cut into 1/2 inch pieces | ||
| 1 | green bell pepper, cut into 1/2 inch pieces | ||
| 1 | Cup(c) | sweet onions, such as vidalia, sliced | |
| 2 | Teaspoon(t) | kosher salt | |
| 1/4 | Teaspoon(t) | pepper, freshly ground | |
| 2 | Teaspoon(t) | oregano, dried | |
| 3 | Tablespoon(T) | olive oil |
Preparation
Preheat the oven to 400° F. Combine the bread cubes and cheese in a small bowl and setaside. If you are using thin skinned potatoes, they do not have to be peeled, but peel if using russet or all purpose. Thickly slice the potatoes. There should be about 6 cups. Toss the potatoes with the remaining ingredients except the bread and cheese. Put into a 3 quart casserole and place in the oven. Bake for 45 minutes, until the potatoes are tender. Top with the bread and cheese and continue to bake for about 10 minutes, until the bread begins to brown and the cheese melts.