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Sweet Potato & Roasted Red Pepper Au Gratin

Submitted by: George E. Leonhardt
Prep Time: 2:15
Serves: 4-6

4 lrg. sweet red peppers
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 pepper.
-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 brown.
-Remove from oven and allow to rest for 15 minutes before serving.

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