When I make these potatoes there are never any leftovers I’m sorry to say. (They do reheat well) They are tender, smokey, gooey and they just taste good. High in calories so I don’t make them often, but a great dish for a potluck or company.
4 teaspoons salt , divided, plus more to taste
4 lb. Yukon Gold potatoes ( No need to peel), cubed
7 slices thick-sliced bacon, cubed
1 1/2 cup heavy cream
1 cup sweet onion, finely diced
1/2 teaspoon crushed dried red chile flakes
1/2 tsp. freshly ground black pepper
1 9 oz jar roasted red peppers
12 oz. extra-sharp white cheddar cheese, coarsely grated (about 4 cups)
4 tablespoon liquid from peppers
Heat the oven to 375°F
In a 4-quart stockpot, bring 2 quarts water and 2 teaspoons of the salt to a boil.
Add the potatoes and cook for 8 – 10 minutes. Then drain, and set them aside.
Fry bacon in a deep skillet & cook until browned. Transfer to plate with paper towels to drain.
Discard all but 6 tablespoons of bacon fat. Add chili pepper and toast flakes. Add onions and saute until soft.
Add the cream, 1/2 teaspoon pepper & remaining salt and the liquid from the peppers.
Bring to a simmer & cook about 2 minutes.
Add half the cheese and cook until it melts. Remove pan from heat
Layer half of the potatoes in a 13 X 9 baking dish.
Scatter half of the roasted peppers and half the bacon on top of the potatoes and repeat a 2nd layer.
Pour the cream mixture over the potatoes and peppers, and shake the dish to distribute the liquid throughout.
Cover with aluminum foil and bake on the middle rack for 15 minutes.
Uncover the dish, sprinkle the remaining cheese over the top.
Bake for 15 minutes, or until the cheese is bubbly and gently browned on top. Serve immediately.
Turn broiler on high and brown top if needed