Potato & Roasted Red Pepper Dauphinois

90 mins (prep 30, cooking 60)
7 ingredients
4-6 servings
In case you can't tell from the name, this is a French dish - from Lucy Waverman. Thin layers of golden potatoes, roasted red peppers baked in garlic-infused cream - yummy! If red peppers are too expensive, use bottled ones but rinse & dry them well with paper towels. You can substitute whipping (heavy) cream & whole (or 2%) milk in a 50/50 ratio for table (18%) cream.

Categories:  served-hot , side-dish , peppers , european , easy , presentation , comfort-food , taste~mood , <-4-hours , vegetarian , potato , french , vegetable , time-to-make ,
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Serving Size (63.07 g)
Servings 4
Amount per Serving
Calories 188.35 Calories from Fat 73.44
% Daily Value *
Total Fat 8.16g 50.2%
Saturated Fat 5.07g 101.46%
Trans Fat 0.0 %
Cholesterol 28.72mg 38.29%
Sodium 923.91mg 153.99%
Total Carbohydrate 16.0g 21.33%
Dietary Fiber 0.16 g 2.58%
Sugars 2.84 g %
Protein 12.85g 102.83%
Vitamin A 250.16IU% Vitamin C 0.13mg%
Calcium 268.89mg% Iron 1.59mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cloves garlic, yukon gold potatoes, roasted red pepper