Potato and Bell Pepper Gratin with Pepper Jack Cheese
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ian Knauer
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.
- 4 pounds russet potatoes
- 2 (16 ounces) jars roasted peppers, drained
- 2 cups heavy cream
- 2 large onions, thinly sliced
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1 pound shredded Pepper Jack or Monterey Jack cheese
- 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.