O'Brien Potatoes

3 cups Russet potatoes, sliced finely crosswise
1 jar pickled peppers
1/4 cup flour
2 tablespoons butter, finely cubed
1/8 cup light cream
Salt


What we did: Preheat oven to 350°


Slice potatoes crosswise, creating very thin disks. Parboil in a heavy skillet, about three minutes. 

Place one layer of parboiled potatoes in a large dutch oven. Follow with a layer of peppers. On top of the peppers, sprinkle flour and cubes of butter. Then, repeat the process, layering potatoes, peppers, and then flour and butter, as one would with scalloped potatoes.

Finally, pour cream and remaining liquid from pepper container over top. Season with salt and broil until lightly browned, about two minutes. Spoon and serve. 

The Harvey Way: We used pickled roasted red peppers, but this dish was prepared originally with what Fred called Jamaica peppers — we think these are Scotch Bonnets, available from speciality stores, and usually not canned or jarred as they seem to have been in Fred's day.