Potato & Roasted Red Pepper Dauphinois |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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In case you can't tell from the name, this is a French dish - from Lucy Waverman. Thin layers of golden potatoes, roasted red peppers baked in garlic-infused cream - yummy! If red peppers are too expensive, use bottled ones but rinse & dry them well with paper towels. You can substitute whipping (heavy) cream & whole (or 2%) milk in a 50/50 ratio for table (18%) cream. Ingredients:
2 cups table cream (18%) |
3 cloves garlic, smashed |
1 teaspoon salt |
1/2 teaspoon pepper |
2 lbs yukon gold potatoes, very thinly sliced |
1/2 cup thin strips roasted red pepper, patted dry |
1/2 cup finely shredded gruyere or 1/2 cup fontina or 1/2 cup oka cheese or 1/2 cup parmesan cheese |
Directions:
1. Preheat oven to 375F& butter an 8 cup shallow casserole dish.
2. Combine cream, garlic, salt& pepper& bring just to steaming over medium heat; remove from heat& discard garlic.
3. Coat the bottom of the casserole dish with the cream mixture.
4. Layer about 1/3 of the potato slices overlapping& sprinkle with 1/2 of the red pepper strips; top with 1/3 of the cream mixture.
5. Repeat layering, ending with potaoes& cream mixture.
6. Press down potatoes with a spatula to cover in cream; sprinkle with cheese.
7. Cover with foil, place on a baking dish& bake until potatoes are tender (50- 60 minutes); uncover for the last 10 to 15 minutes to crisp top.
8. Let stand for 10 minutes.
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