Gratinated potatoes with olives and bell peppers

If I have potatoes at home and a few leftover bell peppers in the fridge, I often make this recipe. It's the kind of dish you can improvise and adapt, but it's substantial enough to serve as a main course. I find it especially useful when I have leftover telemea cheese to finish and don't want to make the classic omelet or fried potatoes. I've noticed it turns out well even if I use a taller baking dish because the vegetables cook evenly and the cheese doesn't dry out.

Quick Info

Total time: about 1 hour and 15 minutes
Servings: 5-6
Difficulty: easy

Ingredients

1.5 kg potatoes (I choose thin-skinned, white or pink potatoes)
2 large bell peppers
100 g sliced black olives (I prefer pitted ones)
50 g margarine or butter for greasing the dish
150 g telemea cheese (I use sheep cheese, but cow cheese works too)
200 g grated cheese
1 teaspoon dried basil
1 tablespoon flax seeds

Preparation steps

1. I start with the potatoes. I wash them well and boil them with their skins in salted water. It usually takes about 30-35 minutes, depending on their size. I check with a fork to see if they're done – it should go in easily.

2. While the potatoes are boiling, I take care of the peppers. I wash them and cut them into not-too-thin slices so they don't dry out in the oven.

3. I prepare the dish: I grease it well with margarine or butter, including the edges. I put a thin layer of pepper slices on the bottom of the dish, so the flavor comes through and the potatoes don't stick too much.

4. After the potatoes are boiled, I let them cool for a few minutes. I peel them and gently break them apart with my hands directly into a large bowl. I don’t mash them, just tear them into pieces – this texture helps with layering.

5. I place the broken potatoes in the dish, over the layer of peppers, and press them gently with my palm to make them even, without compacting them too much.

6. I sprinkle the telemea cheese, also broken by hand, over the layer of potatoes. If it's very salty, I don't add any more salt.

7. I put a new layer of pepper slices over the cheese, and on top of the peppers, I add the sliced olives, distributed as evenly as possible.

8. The last layer is grated cheese. I sprinkle it over the entire surface, then add dried basil and flax seeds.

9. I preheat the oven to 250°C (or high heat if it's a gas oven) and place the dish on the middle rack. The optimal time for gratin is 25-30 minutes. I check to see that the cheese is melted and has a slightly golden color on top.

10. I take the dish out and let it cool for at least 10 minutes before slicing.

Why I make this recipe often

I prepare it frequently because it’s quick if you have the ingredients ready, doesn’t require constant attention, and you can use leftover cheese or other vegetables. It’s also suitable for lunch at the office, as it keeps well in the fridge for a few days. The taste is light but filling.

Tips and variations

Tips

- Potatoes can be boiled in advance, even a day ahead. If they are cold, I let them sit at room temperature before using.
- For a crunchier crust, you can sprinkle a few small pieces of butter over the cheese layer before baking.
- If the telemea cheese isn’t very salty, I taste after adding the first layer of cheese and only add salt if necessary.
- The olives should be well drained beforehand; otherwise, the dish can turn out too wet.

Substitutions

- Instead of bell peppers, you can use red or yellow sweet peppers if you don’t have kapia on hand.
- Butter can easily replace margarine, especially if you prefer a richer flavor.
- Goat or cow telemea cheese works just as well; just adjust the salt according to the cheese's taste.
- Flax seeds can be omitted or replaced with sesame for a different texture.
- If you don’t have grated cheese, grated mozzarella or a mix of cheeses will work.

Variations

- You can add thin slices of zucchini or eggplant between the layers for a different texture.
- For a heartier version, I sometimes add a few beaten eggs with a little milk over the potatoes before the cheese.
- If I want a spicier flavor, I add a few slices of hot pepper among the vegetables.
- Instead of basil, I sometimes use thyme or oregano, depending on what I have on hand.

Serving ideas

- It works as a main dish, with a green salad or pickles.
- It can also be served as a side dish with fried sausages or cold meat.
- It’s good for breakfast, reheated.

Frequently asked questions

Do the potatoes need to be boiled with their skins on?
Yes, for texture and to prevent them from absorbing too much water. If you boil them peeled, they can become watery and won’t layer well in the oven.

Can I use sweet cheese instead of telemea?
I do not recommend it, as sweet cheese liquefies and does not bring a salty taste. However, a combination of less telemea with a bit of cottage cheese works if you want to reduce the salt.

What kind of grated cheese works best?
I use classic grated cheese, but a mix with mozzarella works too if you want it to stretch better. You can also try cheddar if you like a stronger flavor.

Can I freeze leftovers?
I do not recommend freezing, as the texture of the potatoes and cheese changes after thawing and becomes wet. Keep it in the fridge and consume within 3 days.

Can I skip the olives?
Yes, they are not essential. The flavor will be simpler but still good.

Nutritional values

For one serving (out of 6): approximately 320 kcal
Carbohydrates: 35g
Proteins: 12g
Fats: 13g

Cheese and grated cheese increase the intake of proteins and fats, while potatoes provide fiber and carbohydrates. If you use butter, the calories increase slightly. It does not contain meat, but it is quite filling.

Storage and reheating

The dish can be stored covered in the fridge for 2-3 days. Portions can be reheated either in the oven or microwave for 2-3 minutes. If you want a crunchy crust, reheat directly in the oven. After cooling, it cuts more easily into pieces. I do not recommend freezing, as mentioned above, because the texture is not the same.

 Ingredients: 1.5kg potatoes, 2 bell peppers, 100g sliced black olives, 50g margarine (for greasing the pan), 150g telemea cheese (I used sheep cheese), 200g grated cheese, flax seeds, dried basil

 Tags:  au gratin potatoes