Potato & Roasted Red Pepper Dauphinois
2cups 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
Preheat oven to 375 F & 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 potatoes & 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.
Compliments of http://www.food.com