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Those Potatoes

Budget.Gourmet's picture
Ingredients
  Unsalted butter 1 Tablespoon
  Red potatoes/Waxy potatoes 2 Pound, peeled and cut into 1/8 inch slices
  Red bell peppers 2 Large, peeled, seeds and membranes removed, cut into thin strips
  Milk 1⁄2 Cup (8 tbs)
  Cream/Milk 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), peeled
  Salt 1 Teaspoon
  White pepper 1⁄8 Teaspoon
  Cream 2 Tablespoon
  Chopped flat leaf parsley 2 Tablespoon (For Garnish)
Directions

Preheat your oven to 350°F.butter a large (10 x 14 inch) earthenware or porcelain baking dish.
Place the potato slices in an overlapping pattern, reversing directions from one row to the next.
Drape strips of peppers around the edges of the potato slices, forming an undulating design.
Use any extra pieces of pepper around the edge of the dish.
In a small saucepan, bring the milk and cream, garlic, salt, and pepper to a simmer and cook for about 30 seconds over low heat, then pour it over the potatoes, including all the garlic, and transfer the baking dish to the lower third of the preheated oven.
After 1 hour, spoon the remaining cream over the potatoes.
Bake until the top of the gratin is crusty and well colored, about 1 hour and 20 minutes.
If the potatoes become too dry during cooking, spoon over a couple more tablespoons of cream.
Remove the dish from the oven and sprinkle parsley over the top.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet

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