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.

• Ready In: 1 hr 30 mins
• 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 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.