Red Pepper Potatoes

• 1-1/2 pound Yukon Gold Potatoes, Peeled And Cut
• 3 teaspoons Salt, Divided
• 1/4 cups Cream
• 1/2 cups Milk
• 1/4 teaspoons Crushed Red Pepper Flakes
• 1/2 teaspoons Black Pepper
• 1 jar (12 Oz. Size) Roasted Red Peppers, Keep Liquid
• 4 ounces, weight Cheddar Cheese, Grated, Divided
• 1 bag (small Bag 1.5 Oz. Size) Potato Chips

1. Preheat oven to 375u0b0F.
2. Cook potatoes in a pot of water with 2 teaspoons of salt for 10 minutes. Drain.
3. In a pan, combine cream, milk, chili flakes, the remaining 1 teaspoon salt, pepper and 2 tablespoons liquid from the jar of peppers. Bring to a simmer and cook for 2 minutes. Add half of the cheese and stir until melted. Remove from the heat.
4. Layer half of the potatoes in a baking dish. Scatter half of the peppers on top and continue layering the potatoes and peppers until all are used. Top with the cream mixture. Cover and bake for 15 minutes. Sprinkle with chips and the remaining cheese, bake for 5 additional minutes.

potatoes, salt, ubc, milk, ubc, black pepper, red peppers, cheddar cheese, potato chips

Taken from tastykitchen.com/recipes/sidedishes/red-pepper-potatoes/ (may not work)