Roasted Red Pepper Scalloped Potatoes

Roasted Red Pepper Scalloped Potatoes



Prep Time: 20 Min

Cook Time: 1 Hr - 1 Hr 5 Min

 

1. Start melting the butter in a medium sized sauce pot over medium heat. Add the onions, red pepper flakes, and a pinch of sea salt. Cook 5 – 7 minutes until onions are tender and pepper flakes have cooked out.

 

1. Drop the roasted red peppers in to the pot along with the milk and cream. Bring the mixture to a boil, reduce heat to medium low, and cover 5 minutes. Stir at least once.

 

1. Remove sauce from heat and use an immersion blender to puree sauce until thoroughly blended. Pour in to a serving dish until needed.

 

1. Preheat oven to 400 F

 

1. Use a mandolin and set to the second lowest setting. Slice the potatoes until all 4 are sliced.

 

1. Use a stick of butter to rub the inside of a 1 ½ qt. shallow baking dish coating the entire surface. Place a mixture of red and brown slices on the bottom of the dish forming a base. Starting from one of the outside corners, layer opposite potatoes in a clockwise pattern around the dish working towards the middle. Once finished, pour the creamy red pepper sauce over the entire dish coating the potatoes. Top with the shredded mozzarella.

 

1. Cover and bake 30 minutes. Remove cover and continue baking another 15 – 20 minutes.

 

1. Remove from oven and sprinkle the basil over the dish. Serve and ENJOY!

                    Grocery List

• 2 Russet Potatoes
• 2 Red Potatoes
• 1 Yellow Onion, diced
• 2 Tbsp. Unsalted Butter
• ¾ C 2% Milk
• ½ C Whipping Cream
• 1/3 C Mozzarella, shredded
• 2 Roasted Red Peppers
• 1 Tsp. Red Pepper Flakes
• ¼ Tsp. + Sea Salt
• ¼ Tsp. Pepper
• 6 – 10 Basil Leaves, sliced for garnish