Red Pepper Potatoes Casserole

1 1/2 pounds yukon gold potatoes, peeled, cut into 1/4" slices

3 teasp salt       1/4 cup heavy cream      1/2 cup milk

3 shallots, fiinely diced

1/4 teasp crushed red pepper flakes        1/2 teasp black pepper

12 oz jar roasted red peppers w/liquid   

4 oz. extra sharp cheddar cheese, coarsely grated

small bag of potato chips

Cook potatoes in a pot of water with 2 teasp salt.....about 10 minutes,

then drain well.  In a saucepan, combine cream, milk, shallots, chili flakes,

1 teasp salt, pepper, and 2 Tsbp liquid from peppers.  Bring to  a simmer and

cook for 2 mins.  Add 1/2 the cheese and stir until melted.  Remove from heat.

Layer 1/3 of the potatoes in a 6 cup baking dish, then top with half of the peppers, repeat layers of potatoes

and peppers until done.  Pour cream sauce over the top.  cover, bake at 375 for 15 mins.  Sprinkle

with chips and remaining cheese, bake another 5 mins.