Potato and Bell Pepper Gratin with Pepper Jack Cheese

I wanted to add a few recipes for Thanksgiving sides, this is a new recipe that I am going to include in my Thanksgiving dinner this year.

4 pounds russet potatoes

2 (16 ounces) jars roasted peppers, drained

2 cups heavy cream

2 large onions, thinly sliced

1 1/2 teaspoons kosher salt

1 1/2 teaspoons black pepper

1 pound shredded Pepper Jack or Monterey Jack cheese

Directions

Preheat oven to 400F with rack in middle position.
Peel potatoes, then thinly slice on a slicer or with a very sharp knife. Open peppers and remove any seeds.
Drizzle bottom of a 13-by 9-inch baking dish with 1/4 cup cream. Arrange 1/3 of potatoes evenly over bottom of baking dish. Top with 1/3 onions and 1/3 peppers. Sprinkle with 1/2 teaspoon kosher salt and pepper. Make another layer of potatoes, onions, and peppers, then sprinkle with 1/2 teaspoon each of Kosher salt and pepper. Drizzle with 1/2 of remaining cream. Layer the remaining potatoes, onions, and peppers, then sprinkle with 1/2 teaspoon each of Kosher salt and pepper. Drizzle with remaining cream. Top evenly with cheese.
Bake until cheese is browned, and potatoes are very soft when tested with a fork, about 1 hour. Remove from oven and let stand 15 minutes.