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Ingredients Jump to Instructions ↓

  1. 4 pounds russet potatoes

  2. 2 (16 ounces) jars roasted peppers , drained

  3. 2 cups heavy cream

  4. 2 large onions , thinly sliced

  5. 1 1/2 teaspoons kosher salt

  6. 1 1/2 teaspoons black pepper

  7. 1 pound shredded Pepper Jack or Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F with rack in middle position.

  2. Peel potatoes, then thinly slice on a slicer or with a very sharp knife. Open peppers and remove any seeds.

  3. Drizzle bottom of a 13-by 9-inch baking dish with 1/4 cup cream. Arrange 1/3 of potatoes evenly over bottom of baking dish. Top with 1/3 onions and 1/3 peppers. Sprinkle with 1/2 teaspoon kosher salt and pepper. Make another layer of potatoes, onions, and peppers, then sprinkle with 1/2 teaspoon each of kosher salt and pepper. Drizzle with 1/2 of remaining cream. Layer the remaining potatoes, onions, and peppers, then sprinkle with 1/2 teaspoon each of kosher salt and pepper. Drizzle with remaining cream. Top evenly with cheese.

  4. Bake until cheese is browned , and potatoes are very soft when tested with a fork, about 1 hour. Remove from oven and let stand 15 minutes.

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