Roasted Pepper & Potato Gratin

Roasted peppers, onion and garlic blend into a creamy potato-baking sauce.

Cooking time ≈ 1 h 30 min

Estimated nutrition · Per serving
≈ 280 kcal · Protein 9 g · Carbs 29 g · Fat 15 g

Ingredients

• 5 medium potatoes about 650–700 g, thinly sliced
• 2 large red bell peppers
• 1 medium onion, halved
• 1 whole head of garlic
• 150 ml heavy cream
• 180 ml milk
• 60–70 g Parmesan, grated
• 1 tbsp olive oil
• Salt, to taste
• Freshly ground black pepper

Method

1. Heat the oven to 220°C / 425°F. Expose the garlic cloves by cutting off the head’s top. Oil peppers, onion and garlic; roast until soft and charred.
2. Cover peppers for 10 minutes, then peel and deseed. Squeeze out garlic and remove onion skin.
3. Blend roasted vegetables and tray juices with cream, milk, half the Parmesan and seasoning. Add thin potato slices to the sauce and gently cook 8–10 minutes.
4. Transfer to a dish, top with remaining cheese and bake at 180°C / 355°F for about 30 minutes. Rest 10 minutes.