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Roasted Red Pepper-Cheese Potato Gratin

AuthorJackie DeKnockCategory,

Each forkful oozes with cheese, and has a sweet, tangy bite from the red peppers. Comfort on your fork!

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Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins
 1 pound – 4 large sweet potatoes, peeled and thinly sliced (about ¼-inch)
 1 pound – 4 large Yukon gold potatoes, peeled and sliced (¼-inch)
 4 red peppers, sliced about 1/2 inch
 Extra virgin olive oil
 2 tablespoons unsalted butter, divided
 5 shallots, finely diced
 2 tablespoons flour
 3/4 cup heavy 35% cream or half and half or milk (your call depending on how rich you want your au gratin)
 Pinch crushed dried red chilli flakes (optional)
 Sea salt, to taste
 1 teaspoon freshly ground black pepper
 Freshly ground nutmeg
 2 tablespoons reserved liquid from roasted red peppers
 2 cups Gruyère cheese or extra-sharp Cheddar cheese, coarsely grated
 Cheese grated for topping
1

Preheat oven to 375°F. Bring 2 quarts water and 2 teaspoons salt to a boil in a large pot. Add potatoes and cook for 10 minutes to ‘blanch’. Drain and set aside.

2

Place sliced peppers on a parchment paper-lined baking sheet. Drizzle with olive oil. Roast for approximately 20 minutes until fork-tender. Set aside, cover and reserve liquid.

3

Melt butter in a small skillet over low heat, add shallots and sauté until tender and translucent. Add flour and mix well with butter/shallot mixture. ‘Cook’ flour for a few minutes until it is a golden colour and you can smell it (something like a short-bread cookie scent). Remove from heat and allow to cool slightly. Gradually add cream, stirring constantly as you pour to ensure that it doesn’t become ‘lumpy’. Next add chili flakes, pinch sea salt, black pepper, nutmeg and reserved liquid pepper liquid. Bring to a simmer and cook until chili flakes have begun to colour the cream pink, about 2 minutes. Add half the cheese and stir until melted, about 1 minute. Remove from heat.

4

Grease a baking dish with butter or oil. Layer a third of the potatoes (50/50 of both types) in a deep baking dish, overlapping if necessary. Scatter half the roasted peppers on top of potatoes. Sprinkle with cheese. Repeat until all peppers and potatoes and cheese have been used.

5

Pour cream mixture over potatoes and peppers; gently shake dish to distribute liquid. Cover with aluminum foil and bake on middle rack for 25 minutes until potatoes are fork tender and completely cooked through. Uncover dish, sprinkle cheese over top, and place dish on top oven rack. Grill until cheese is bubbly and lightly browned on top, about 2-4 minutes. Let the au gratin cool for at least 15 minutes prior to serving. Enjoy.

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Ingredients

 1 pound – 4 large sweet potatoes, peeled and thinly sliced (about ¼-inch)
 1 pound – 4 large Yukon gold potatoes, peeled and sliced (¼-inch)
 4 red peppers, sliced about 1/2 inch
 Extra virgin olive oil
 2 tablespoons unsalted butter, divided
 5 shallots, finely diced
 2 tablespoons flour
 3/4 cup heavy 35% cream or half and half or milk (your call depending on how rich you want your au gratin)
 Pinch crushed dried red chilli flakes (optional)
 Sea salt, to taste
 1 teaspoon freshly ground black pepper
 Freshly ground nutmeg
 2 tablespoons reserved liquid from roasted red peppers
 2 cups Gruyère cheese or extra-sharp Cheddar cheese, coarsely grated
 Cheese grated for topping

Directions

1

Preheat oven to 375°F. Bring 2 quarts water and 2 teaspoons salt to a boil in a large pot. Add potatoes and cook for 10 minutes to ‘blanch’. Drain and set aside.

2

Place sliced peppers on a parchment paper-lined baking sheet. Drizzle with olive oil. Roast for approximately 20 minutes until fork-tender. Set aside, cover and reserve liquid.

3

Melt butter in a small skillet over low heat, add shallots and sauté until tender and translucent. Add flour and mix well with butter/shallot mixture. ‘Cook’ flour for a few minutes until it is a golden colour and you can smell it (something like a short-bread cookie scent). Remove from heat and allow to cool slightly. Gradually add cream, stirring constantly as you pour to ensure that it doesn’t become ‘lumpy’. Next add chili flakes, pinch sea salt, black pepper, nutmeg and reserved liquid pepper liquid. Bring to a simmer and cook until chili flakes have begun to colour the cream pink, about 2 minutes. Add half the cheese and stir until melted, about 1 minute. Remove from heat.

4

Grease a baking dish with butter or oil. Layer a third of the potatoes (50/50 of both types) in a deep baking dish, overlapping if necessary. Scatter half the roasted peppers on top of potatoes. Sprinkle with cheese. Repeat until all peppers and potatoes and cheese have been used.

5

Pour cream mixture over potatoes and peppers; gently shake dish to distribute liquid. Cover with aluminum foil and bake on middle rack for 25 minutes until potatoes are fork tender and completely cooked through. Uncover dish, sprinkle cheese over top, and place dish on top oven rack. Grill until cheese is bubbly and lightly browned on top, about 2-4 minutes. Let the au gratin cool for at least 15 minutes prior to serving. Enjoy.

Notes

Roasted Red Pepper-Cheese Potato Gratin
IngredientsDirections

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