SPICY CONFETTI PEPPER AND POTATO GRATIN
4 pounds red bliss potatoes
1 large onion, chopped
3 tablespoon butter
4 bell peppers (1 each green, red, orange, and yellow), chopped
1 ½ teaspoon salt
1 teaspoon black pepper
1 pound pepper jack cheese, shredded (about 4 packed cups)
1 pint heavy cream
¼ cup flour
¼ cup parmesan cheese
Preheat oven to 400 degrees.
Slice the potatoes into ⅛” thick rounds, discarding the butt ends. Place in a large pot with the chopped onion and cover with cold water. Bring to a boil and cook until they just start to become fork tender but are not fully cooked. Drain and set aside.
Melt the butter in large deep skillet and add the chopped peppers. Season with ½ teaspoon of the salt and ½ teaspoon of the black pepper. Cook until soft and fragrant, stirring periodically, about 10 minutes.
Spray a 9” x 13” baking dish with non-stick spray and layer half of the potatoes in the bottom of the pan. Season with another ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Top with half the peppers and half of the shredded cheese.
Combine the cream, flour, and parmesan cheese in a small bowl and whisk to combine until flour is dissolved. Pour half of this mixture over the cheese in the casserole.
Repeat layers, topping with the remaining potatoes, remaining salt and pepper, cooked peppers, cheese, and cream mixture.
Bake uncovered for 30-40 minutes until bubbly and golden brown on top. Remove from oven and cover with foil. Bake for another 30-40 minutes until the potatoes are very tender when pierced with a fork.
Remove from oven and let cool/set for at least 30 minutes before cutting.