|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|
|White pepper||1⁄8 Teaspoon|
|Chopped flat leaf parsley||2 Tablespoon (For Garnish)|
Preheat your oven to 350Â°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.