Roasted Pepper Potatoes


  • 5 fresh mixed peppers
  • 1 lb. onions
  • 1 Tbsp. olive oil
  • 3 lb. Klondike Goldust® Potatoes
  • 1 ½ C. heavy cream
  • ¾ C. whole milk
  • 3 C. shredded mozzarella cheese

Preparation Steps

  1. Roast the peppers over gas burners or under broiler. Skins will turn black. Immediately plunge into ice water. Peel off black skins. Remove stem and seeds. Slice into thin strips.
  2. Slice onions into thin julienned strips. Cook with 1 tsp. salt and the olive oil in a large skillet. Sauté until golden brown. Stir in all but ½ cup of the roasted peppers. Heat for 2 minutes. Remove from heat.
  3. Preheat oven to 400°F. Grease a 9×13 inch baking dish.
  4. Using a mandolin or knife, cut potatoes into thin slices. Layer the potatoes, onions, peppers, and cheese in the greased baking dish. Heat cream, milk, and 1 tsp. salt in a saucepan. Boil for 2 minutes or until it starts to thicken. Pour over layered potatoes. Sprinkle the reserved peppers on top. Bake for 1 hour, or until potatoes are tender. Let stand for 15 minutes before serving.