Potato & Roasted Red Pepper Dauphinois

• 2 cups table cream (18%)
• 3 cloves garlic, smashed
• 1 teaspoon salt
• 12 teaspoon pepper
• 2 lbs yukon gold potatoes, very thinly sliced
• 12 cup thin strips roasted red pepper, patted dry
• 12 cup finely shredded gruyere or 12 cup fontina or 12 cup oka cheese or 12 cup parmesan cheese

1. Preheat oven to 375F& butter an 8 cup shallow casserole dish.
2. Combine cream, garlic, salt& pepper& bring just to steaming over medium heat; remove from heat& discard garlic.
3. Coat the bottom of the casserole dish with the cream mixture.
4. Layer about 1/3 of the potato slices overlapping& sprinkle with 1/2 of the red pepper strips; top with 1/3 of the cream mixture.
5. Repeat layering, ending with potaoes& cream mixture.
6. Press down potatoes with a spatula to cover in cream; sprinkle with cheese.
7. Cover with foil, place on a baking dish& bake until potatoes are tender (50- 60 minutes); uncover for the last 10 to 15 minutes to crisp top.
8. Let stand for 10 minutes.

cream, garlic, salt, pepper, gold potatoes, thin strips roasted red pepper, gruyere

Taken from www.food.com/recipe/potato-roasted-red-pepper-dauphinois-112441 (may not work)