mashed potato veggie strata


An amazing and delicious all-in-one side dish.  Get out and get these ingredients.  Perfect with some filet mignon.


  • 2 lbs russet potatoes, peeled & cut up
  • 12 oz. jar fire roasted sweet red peppers
  • 1 cup sour cream
  • 1 tbs olive oil
  • 2 medium zucchini, halved & sliced
  • 1 yellow squash, halved & sliced
  • 2 bell peppers, chopped
  • 1 small onion, chopped
  • 10 oz. shredded cheddar cheese


Preheat oven to 350 F.  In a large pot, cook potatoes, covered, in lightly salted water, for 20-25 minutes or until tender.  Drain water, return potatoes to pot and mash with potato masher.  Transfer mashed potatoes to a large baking dish and spread out evenly.

Place roasted red peppers in a food processor and pulse until smooth.  Transfer to a medium bowl and mix with sour cream and 1/4 tsp salt.  Spread this mixture over the mashed potatoes in baking dish.

In a large deep skillet, heat oil over medium high heat.  Add zucchini, squash, peppers and onion and cook until crisp-tender.  Season with 1/2 tsp salt.  Transfer vegetables to baking dish and spread out evenly.  Top with shredded cheese.

Bake uncovered for 30 minutes.  Let stand 20 minutes before serving.

Yields 8 servings.

…delicious happens

Recipe adapted from Better Homes & Gardens magazine.

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