Potato Napoleons

Recipe Ingredients

4		Yukon gold potatoes - cut 1/4" slices (large)
		= (24 slices needed)
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Yellow onion - thinly sliced (large)
2		Garlic cloves - chopped
1 cup	237ml	Low-sodium vegetable broth
4		Roasted red peppers - peeled, seeded,
		And thinly sliced
1 tablespoon	15ml	Chopped marjoram
1/2 cup	73g / 2.6oz	Grated fontina cheese
1 tablespoon	15ml	Chopped fresh flat-leaf parsley - for garnish

Recipe Instructions

Preheat oven to 400 degrees. Coat baking sheet with cooking spray. Place 24 potato slices in single layer on baking sheet. Season with salt and pepper to taste. Bake until tender, 20 to 30 minutes. Remove from oven and cool in pan.

In large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring often, until browned, 15 to 20 minutes. Add garlic and cook, stirring often, 1 minute. Add broth and cook over high heat until almost all liquid evaporates, about 20 minutes. Remove pan from heat and let cool.

Lightly coat another baking sheet with cooking spray. Line sheet with 6 slices of potato. Top each with 1/2 to 1 tablespoon cooled onion mixture, followed by about 1/4 cup sliced peppers. Sprinkle with marjoram. Repeat 2 more times, topping with the remaining potato slices (you should have 4 layers of potatoes). Top each Napoleon with cheese and parsley.

Bake until heated through, 15 to 20 minutes. Serve hot.

This recipe yields 6 servings.

Per Serving: 153 Cal; 5g Prot; 5g Total Fat (2 Sat. Fat); 20g Carb.; 10mg Chol; 110mg Sod.; 3g Fiber.

Description:

"These layered vegetables make a spectacular presentation."

Source:
Vegetarian Times, October 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.