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1/4 Photos of Potato & Roasted Red Pepper Dauphinois
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.
Units: US | Metric
Serving Size: 1 (254 g)
Servings Per Recipe: 4