I am not really sure what to call this “recipe”. It is not really a recipe, but more like an answer on what to make for dinner when you have no food, no time, and no energy. I always keep baby Yukon Gold potatoes, onions, peppers, and cheese in my refrigerator. When I am in a pinch, this graces my dinner table. But the thing is, you don’t need to be in a pinch to love this dinner. While this is certainly not an original idea, (I “borrowed” this from one of my favorite breakfast items from the Fox and Goose in Sacramento, CA) it is a welcome change from a bowl of cereal or a grilled cheese on nights when I do not have my act together. If you have the forethought to make some extra potatoes one night, reserve some to make this on a busy weeknight. Use whatever leftovers you have going on. Chicken, sausage, ham, mushrooms, tomatoes, spinach, anything would be good in this potato bake. Not to mention, that this is super kid friendly.
Roasted, baked, or boiled potatoes (Yukon Gold and Fingerling are my favorites)
shredded cheddar cheese
salt and pepper
If you are using leftover potatoes, reheat in a 350 degree oven until warmed through. If you are using raw potatoes, slice into small chunks. Saute over medium heat coated with 2 Tablespoons of olive oil until cooked through. The smaller you cut the potatoes, the quicker they will cook. Remove from the pan and set aside. Heat a touch more olive oil over medium to medium-high heat. Saute the onions, peppers, and tomatoes until soft.
Add the potatoes back to the pan and season with salt and pepper.
Put potato mixture into a casserole dish. One large, or single servings. I like the size of these au gratin dishes.