Recipe: Sweet Potato and Roasted Red Pepper au Gratin for Marie

SWEET POTATO & ROASTED RED PEPPER AU GRATIN

4 large sweet red peppers
2 Tbsp. butter OR margarine
6 large sweet potatoes, peeled and thinly sliced
salt and pepper to taste
2 cups grated Gruyere cheese OR Swiss cheese
as much as 1 quart heavy cream
1/2 cup dry seasoned breadcrumbs (optional)

TO ROAST PEPPERS:
Either grill or broil peppers until the skin is charred black. Place in a sealable plastic bag for 20 minutes. Remove from bag and peel off and discard the skin. Slice peppers in half lengthwise and remove and discard seeds and core. Flatten peppers slightly with the palm of your hand; set aside.

Melt butter in an ovenproof glass 13x9z2-inch baking dish; spread evenly over bottom and sides.

Spread a layer of sweet potatoes over bottom of baking dish, completely covering bottom; sprinkle with salt and pepper.

Spread a layer of peppers over sweet potatoes, completely covering them; sprinkle with salt and pepper.

Sprinkle enough cheese over peppers to cover. Continue layering until all ingredients are used up.

Pour cream evenly over all. Sprinkle top with bread crumbs, if desired.

Place baking dish on a cookie sheet and bake in a 350 degree oven for 50-60 minutes, or until bubbly and golden brown. Remove from oven and allow to rest for 15 minutes before serving.

Servings: 4-6