French Yukon Gold Potato Gratin
A rich and creamy potato gratin made with Yukon Gold potatoes, light cream, and a hint of Peruvian aji amarillo pepper.
Ingredients
- ●3 large Yukon Gold potatoes
- ●1 cup Light cream
- ●1 small, diced Peruvian aji amarillo pepper
- ●to taste Salt
- ●to taste Black pepper
- ●1 large, diced Gold potatoes
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Peel the Yukon Gold potatoes and slice them thinly.
- 3
In a large bowl, combine the sliced potatoes and diced Peruvian aji amarillo pepper.
- 4
In a separate bowl, whisk together the light cream and a pinch of salt and pepper.
- 5
Grease a 9x13 inch baking dish with butter or cooking spray.
- 6
Arrange a layer of potatoes in the baking dish, followed by a layer of cream.
- 7
Repeat the layers two more times, ending with a layer of cream on top.
- 8
Cover the dish with aluminum foil and bake for 30 minutes.
- 9
Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown.
- 10
Remove from the oven and let cool for 10-15 minutes before serving.