Idaho® Potato Galette with Roasted Pepper & Cheese

• 5 Idaho potatoes, peeled
• 3 Cloves garlic, minced
• 2 tsp Herbs de Provence, or thyme
• 2 Red hell peppers, roasted, peeled and julienned
• 3 cups Gruyere cheese, grated
• 1 cup Chevre, crumbled
• 1 Egg, beaten
• 2 1/2 cups Milk

Preparation

1 Slice potatoes thinly into 1/4" rounds on a mandolin. Place potato rounds in a bowl and toss with minced garlic, salt and pepper.
2 Generously butter a 12" round cast iron skillet or glass dish, starting on one side, place the rounds one by one, overlapping each other in a circular manner working gradually towards the center, until one complete layer of potatoes has been formed.
3 In layers, sprinkle 1/3 of the dried herbs, 1/3 of the pepper strips and 1/3 of the cheeses over the potatoes.
4 Place the second layer of potatoes on top. Repeat with layer of 1/3 dried herbs, 1/3 pepper strips and 1/3 cheese.
5 Place the third and final layer of potatoes on top.
6 In a bowl, lightly beat the egg.
7 In a small pan, bring the milk to scalding. Pour the milk into the egg, whisking.
8 Pour this mixture over the potatoes. The mixture should just cover the potatoes.
9 In layers, place the remaining pepper strips and cheese on top. Sprinkle with the remaining dried herbs.
10 Bake at 400°F for 45 minutes to 1 hour, or until top is browned and bubbly. Cool slightly (10 minutes and cut into pie shaped wedges to serve.

Source: Idaho Potato Commission