Potato Bake w/ Greek Yogurt & Bell Peppers
This Potato Bake recipe consists of yukon gold potatoes, red bell peppers, serrano peppers, garlic, Greek yogurt, and eggs in an almost quiche-like dish.
Equipment
- Baking Dish
- Oven
- Small Dish
- Cheese Grater
Ingredients
- oil for coating baking dish
- 4 yukon gold potatoes sliced
- 1 red bell pepper diced
- 2 red serrano peppers minced
- 1 clove garlic minced
- 1 c. Greek yogurt
- 3 eggs
- dash salt
- dash pepper
- 1/3 c. parmesan grated
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease a small baking dish and line with a layer of sliced potatoes, salt, and pepper.You want them to be touching enough to cover the bottom of the dish, but not directly stacked on top of one another so that they still cook evenly.
- In a small bowl, mix together bell pepper, serrano peppers, garlic, Greek yogurt, eggs, and a dash of salt and pepper.
- Spread half of the egg mixture evenly across the top of the sliced potatoes in the baking dish.
- Top with a second layer of potatoes along with a dash of salt and pepper.
- Follow up with the second half of the egg mixture.
- Top with a third layer of sliced potatoes, salt, and pepper.
- Add a final layer of shredded parmesan cheese and another dash of salt and pepper for good measure.
- Bake for 45 minutes, or until the cheese begins to brown and the potatoes have cooked throughout.