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Potato and Bell Pepper Gratin with Pepper Jack Cheese
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Provided By:
Ian Knauer

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    • Pepper Jack cheese - a spiced variation of Monterey Jack - melts beautifully, and it adds just enough kick to this gratin to get your guests talking.

    Ingredients

    Serves:

    Directions

    Preheat oven to 400F with rack in middle position.

    Peel potatoes, then thinly slice on a slicer or with a very sharp knife. Open peppers and remove any seeds.

    Drizzle bottom of a 13-by 9-inch baking dish with 1/4 cup cream. Arrange 1/3 of potatoes evenly over bottom of baking dish. Top with 1/3 onions and 1/3 peppers. Sprinkle with 1/2 teaspoon kosher salt and pepper. Make another layer of potatoes, onions, and peppers, then sprinkle with 1/2 teaspoon each of kosher salt and pepper. Drizzle with 1/2 of remaining cream. Layer the remaining potatoes, onions, and peppers, then sprinkle with 1/2 teaspoon each of kosher salt and pepper. Drizzle with remaining cream. Top evenly with cheese.

    Bake until cheese is browned, and potatoes are very soft when tested with a fork, about 1 hour. Remove from oven and let stand 15 minutes.

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