Potato & Roasted Red Pepper Dauphinois

1. 1

   Preheat oven to 375F& butter an 8 cup shallow casserole dish.

2. 2

   Combine cream, garlic, salt& pepper& bring just to steaming over medium heat; remove from heat& discard garlic.

3. 3

   Coat the bottom of the casserole dish with the cream mixture.

4. 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. 5

   Repeat layering, ending with potaoes& cream mixture.

6. 6

   Press down potatoes with a spatula to cover in cream; sprinkle with cheese.

7. 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. 8

   Let stand for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.