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Side Dish
4 - 6 servings
40 minutes
1 hour 30 minutes
Chef Tom Fraker
An easy comfort food dish with plenty for leftovers or a gathering.
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter plus additional for preparing pan
1 Perfect Sweet Onion, diced small
2 cloves peeled garlic, minced
1 cup sour cream
1 cup cheddar cheese
6 Yukon Gold Potatoes (about 1½ pounds) sliced very thin
2 organic bell peppers (use green bell pepper) diced small
Preheat oven to 350ºF.
Grease a 9 inch x 13 inch baking dish with butter.
Heat the oil and butter in a sauté pan.
Sweat the onions and add the garlic.
Cook until aromatic, about 30 seconds; let cool.
In a bowl mix together the onion garlic sauté, the sour cream, and cheese.
Place a single layer of the potatoes across the bottom of the dish and sprinkle with bell peppers.
Season with salt and pepper.
Spread the top with the cheese mixture.
Repeat this sequence until all of the ingredients are used.
Bake in the oven for 1 to 1½ hours or until potatoes are tender.
Russet potatoes also work well with this recipe.
