Name: Potato, capsicum and goat’s cheese gratin
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 1 1/2 cup (375ml) pouring cream; 3 cloves garlic; 3 small_piece dried bay leaves; 1 kilogram yellow-fleshed potatoes, sliced thinly; 285 gram bottled whole roasted piquillo peppers, drained, sliced thinly; 120 gram soft goat's cheese, crumbled; 40 gram butter; 1 1/4 cup (85g) stale breadcrumbs

Ingredients

1 1/2 cup (375ml) pouring cream

3 cloves garlic

3 small_piece dried bay leaves

1 kilogram yellow-fleshed potatoes, sliced thinly

285 gram bottled whole roasted piquillo peppers, drained, sliced thinly

120 gram soft goat's cheese, crumbled

40 gram butter

1 1/4 cup (85g) stale breadcrumbs

Method

1.Heat cream, garlic and bay leaves in a small saucepan, bring to a simmer. Remove from heat, stand 15 minutes. Discard bay leaves, thinly slice garlic.

2.Preheat oven to 180°C (160°C fan forced). Oil a 2.75-litre (11-cup) ovenproof dish.

3.Layer potatoes, garlic, peppers and cheese in a dish, seasoning between layers and finishing with cheese. Pour cream mixture over potato layers.

4.Bake gratin, covered with foil, 1 hour.

5.Melt butter in a small frying pan, add breadcrumbs, stir until combined.

6.Sprinkle breadcrumb mixture over gratin, bake, uncovered, about 15 minutes or until browned and potato is tender. Stand 10 minutes before serving.

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