Potato & Roasted Red Pepper Dauphinois

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 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.