Potato And Roasted Red Pepper Dauphinois |
|
 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
You can use bottled, rinsed red peppers or broil and peel your own. The potatoes should be sliced as thinly as possible. Ingredients:
butter |
1 cup whipping cream |
1 cup whole milk |
3 cloves garlic, smashed |
1 tsp. salt |
1/2 tsp. pepper |
2 lbs. yukon gold potatoes |
1/2 cup thin strips roasted red pepper |
1/2 cup finely shredded cheese (gruyere, fontina or parmesan) |
Directions:
1. Preheat oven to 375ºF.
2. Butter an 8 cup shallow casserole dish.
3. Combine cream, garlic, salt and pepper. Bring just to steaming over medium heat. Remove from heat and keep warm.
4. Peel potatoes and cut into very thin slices. Pat red pepper strips dry. Discard garlic cloves from cream mixture. Pour enough of the cream mixture into casserole dish to coat the bottom. Layer about 1/3 of the potato slices overlapping. Sprinkle with half the red pepper strips. Pour over about 1/3 of the cream mixture. Repeat layering, ending with potatoes and the remaining cream mixture. Press down potatoes with a spatula to cover in cream. Place dish on a baking sheet.
5. Bale for about 40 minutes, until potatoes are almost tender and top is golden. Sprinkle with cheese and bake 10 to 15 minutes more till cheese is melted.
|
|