A delightful twist on a classic potato casserole, featuring layers of cheesy goodness and vibrant vegetables.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Grease a large casserole dish with butter or cooking spray.
Ensure the dish is well-greased to prevent sticking.
Slice the potatoes thinly and evenly, about 1/8 inch thick.
Use a mandoline slicer for uniform slices.
Chop the onion and bell pepper into small pieces.
Keep the pieces small for even distribution.
Layer one-third of the potato slices in the casserole dish.
Overlap the slices slightly for better coverage.
Sprinkle one-third of the chopped onion and bell pepper over the potatoes.
Distribute the vegetables evenly for consistent flavor.
Dot with small pieces of butter and sprinkle with salt and pepper.
Use a light hand with the seasoning to avoid overpowering the dish.
Sprinkle a layer of shredded cheese over the vegetables.
Use a mix of cheeses for a richer flavor.
Repeat the layering process two more times, finishing with a layer of cheese on top.
Press down gently on the layers to compact them slightly.
Cover the dish with foil and bake for 40 minutes.
Covering helps retain moisture during baking.
Remove the foil and bake for an additional 10 minutes to brown the top.
Keep an eye on the dish to prevent over-browning.
Let the casserole rest for 5 minutes before serving.
Resting allows the layers to set for easier serving.
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