Au Gratin Potato Towers with Roasted Red Bell Pepper Sauce

Au Gratin Potatoes

• 5-6 Klondike Goldust® Potatoes, thinly sliced
• 2 cups shredded Swiss cheese
• 2 cups heavy whipping cream
• Salt and pepper to taste

Roasted Red Bell Pepper Sauce

• 2 red bell peppers
• 2 cups heavy cream
• ½ cup chopped onions
• 3 garlic cloves, minced
• 2 Tbsp. dried basil
• 1 tsp. dried thyme
• 2 Tbsp. smoked Gouda cheese
• 1 Tbsp. extra virgin olive oil
• ¼ cup sour cream

Au Gratin Potatoes

1. Thinly slice the potatoes and place in a large bowl.
2. Layer the potatoes in ramekins. In-between each layer add some grated Swiss cheese, salt and pepper.
3. Once your layers are finished, simply pour the heavy whipping cream over the potatoes and allow it to seep through the slice potatoes.
4. Cover with foil. Place the potatoes in a 350 degree oven for about 1 hour or until they are tender, taking the foil off for the last 10 minutes to brown.
5. Remove from the oven, let rest for about 10-15 minutes.
6. Put ramekin upside down onto a plate allowing the Au Gratin potatoes to slide out onto the plate, creating a tower.
7. Drizzle some roasted red bell pepper sauce over the tower and top with a parmesan cheese crisp.

For Sauce:

1. Roast red bell peppers over an open flame until blackened.  Place in a plastic bag and seal for about 30 minutes.
2. Remove skin and dice, sauté with olive oil, onions, and garlic.
3. Add dried basil and thyme.  Sauté for about 5 minutes or until fragrant.
4. Add heavy cream, reduce heat and simmer for 2 minutes.
5. Carefully puree sauce and add smoked Gouda cheese and sour cream.  Continue cooking until Gouda cheese is dissolved.
6. Salt and pepper to taste.  Enjoy!