Potato Gratin with Sweet Peppers and Tomatoes

Name: Potato Gratin with Sweet Peppers and Tomatoes
Yield: Serves 4 to 6
Ingredients: 2 large cloves, garlic, peeled and smashed; 2 1/2 tablespoons, olive oil; 1 , medium onion, sliced thin; 2 pounds, all-purpose potatoes, peeled and sliced 1/8-inch thick or less; Pinch, cayenne pepper (optional); 1 1/2 cups, water; 1/2 cup, dry vermouth; 3 tablespoons, minced fresh basil leaf; 1 , red bell pepper, cored, seeded, and sliced thin; 5 , plum tomatoes, sliced thin; 1/4 cup, grated Parmesan cheese

Side Dishes
Potatoes
Vegetarian
Casseroles
Thanksgiving

Appears in Cook's Illustrated November/December 1995

For the easiest, most tender gratin, cook the potatoes on the stovetop in liquid, then bake them in a shallow pan.

SERVES 4 to 6

TIME 2 hours

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