Ingredients for Potato Roasted Red Pepper Dauphinois
- Table Cream
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Yukon Gold Potatoes
- Roasted Red Pepper
- Gruyere
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How to Make Potato Roasted Red Pepper Dauphinois
- Preheat oven to 375°F (190°C). Butter an 8-cup shallow casserole dish.
- In a saucepan, combine 1 cup heavy cream, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat over medium heat until steaming, stirring occasionally. Do not boil.
- Remove from heat and discard the garlic cloves.
- Pour 1/3 of the cream mixture into the prepared casserole dish.
- Layer approximately 1/3 of the thinly sliced potatoes (about 2 medium potatoes, thinly sliced), slightly overlapping. Sprinkle with 1/2 of the roasted red pepper strips (about 1/2 cup).
- Pour 1/3 of the remaining cream mixture over the potatoes and peppers.
- Repeat layers: potatoes, red peppers, cream mixture. Finish with a layer of potatoes and the remaining cream mixture.
- Gently press down on the potatoes with a spatula to submerge them in the cream.
- Sprinkle with 1/4 cup grated Gruyere cheese (or your preferred cheese).
- Cover the casserole dish with foil and place in a larger baking dish (to catch any potential spills). Bake for 60-70 minutes, or until the potatoes are tender.
- Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
8g
Fat
85g
Carbs
17g
