Potato & Roasted Red Pepper Dauphinois
photo by Junebug
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
4-6
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 1/2 cup oka cheese or 1/2 cup parmesan cheese
directions
- Preheat oven to 375F& butter an 8 cup shallow casserole dish.
- Combine cream, garlic, salt& pepper& bring just to steaming over medium heat; remove from heat& discard garlic.
- Coat the bottom of the casserole dish with the cream mixture.
- 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.
- Repeat layering, ending with potaoes& cream mixture.
- Press down potatoes with a spatula to cover in cream; sprinkle with cheese.
- 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.
- Let stand for 10 minutes.
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RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
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