Click here to print.
Potato & Roasted Red Pepper Au Gratin
George E. Leonhardt
Prep Time: 2:15
4 lrg. sweet red
6 lrg. sweet potatoes
2 Tbls. butter OR margarine
salt and pepper - to taste
2 cups grated Gruyere cheese OR Swiss cheese
as much as 1 qt. heavy cream
1/2 cup dry seasoned breadcrumbs - optional
-Either grill or
broil peppers until the skin is charred black; place in a
sealable plastic bag for 20 minutes; remove from bag and
peel off skin (discard); slice in half lengthwise and
remove seeds and core (discard); flatten slightly with
the palm of your hand; set aside.
-Peel and thinly slice sweet potatoes; place in a bowl of
cold water; set aside.
-Melt butter in an ovenproof glass 13" X 9" X
2" baking dish; spread evenly over bottom and sides.
-Blot sweet potatoes dry on paper towels.
-Spread a layer of sweet potatoes over bottom of baking
dish, completely covering bottom; sprinkle with salt and
-Spread a layer of peppers over sweet potatoes,
completely covering them; sprinkle with salt and pepper.
-Sprinkle enough cheese over peppers to cover.
-Continue layering until all ingredients are used up.
-Pour cream evenly over all.
-Sprinkle top with bread crumbs, if desired.
-Place baking dish on a cookie sheet and bake in a 350
degree oven for 50-60 minutes, or until bubbly and golden
-Remove from oven and allow to rest for 15 minutes before