Red-Pepper Potato Gratin
Photo courtesy of HSN.com
Comfort food with a crunch! A crispy topping and roasted red peppers give creamy potato gratin an extra kick in texture and flavor.
ingredients: Add all to shopping list
1½ lb Yukon Gold potatoes, peeled, cut ¼ inch thick
3 tsp salt
¼ cup heavy cream
½ cup milk
3 shallots, finely diced
¼ tsp crushed red chili flakes
½ tsp black pepper
1 (12-oz) jar roasted red peppers, with liquid
4 oz extra-sharp cheddar cheese, coarsely grated
1 small bag potato chips
3 tsp salt
¼ cup heavy cream
½ cup milk
3 shallots, finely diced
¼ tsp crushed red chili flakes
½ tsp black pepper
1 (12-oz) jar roasted red peppers, with liquid
4 oz extra-sharp cheddar cheese, coarsely grated
1 small bag potato chips
directions:
1. Preheat oven to 375°F.
2. Cook potatoes, 10 minutes, in a pot of water with 2 tsp salt. Drain.
3. In a saucepan, combine cream, milk, shallots, chili flakes, 1 tsp salt, pepper, and 2 Tbsp liquid from peppers. Bring to simmer and cook 2 minutes. Add ½ the cheese and stir until it melts. Remove from heat.
4. Layer 1/3 the potatoes in a 6-cup baking dish, overlapping slightly. Scatter ½ the peppers on top (cut up any whole peppers so they lie flat), and continue layering potatoes and peppers until all have been used. Top with cream mixture. Cover; bake 15 minutes. Sprinkle with chips and remaining cheese; bake 5 minutes, or until cheese melts.
KITCHEN COUNTER:
Serves 6. Per serving: 300 cal, 31g carbs, 9g protein, 15g fat, 35mg chol, 710mg sodium, 2g fiber
Total cost: $8.20
Total cost: $8.20
