Burgenland Potato and Bell Pepper Casserole | From the Oven

Wash the potatoes and boil them in their skins in plenty of salted water for approx. 20 minutes until just tender (they should not be too soft). Then drain, let the steam evaporate briefly, peel, and cut into slices approx. 5 mm thick. Preheat the oven to 180 °C top/bottom heat.

Wash and core the red and yellow bell peppers, then cut into thin strips or bite-sized pieces. Peel and finely chop the onion and garlic. Thoroughly grease a baking dish with a little butter.

Melt 15 g of butter in a pan. Sauté the chopped onion until translucent, then add the garlic and bell pepper strips. Gently sauté over medium heat for about 5 minutes until the vegetables soften slightly but still retain some bite.