INGREDIENTS
1/4 tsp
Red chile flakes, dried
3
Shallots
1 1/2 lb
Yukon gold potatoes
1/2 tsp
Black pepper, Freshly ground
3 tsp
Kosher salt
1
jar Red peppers or piquillo peppers, roasted
2 tbsp
Reserved liquid from roasted red peppers or piquillo peppers
2 cups
Cheddar cheese, sharp
3/4 cup
Heavy cream