Pineapple and Potato Gratin with Goat Cheese
Peel, rinse and slice potatoes. Cook in broth for 15-20 minutes.
Quarter bell peppers, remove seeds and ribs, rinse and chop finely. Rinse and halve chile pepper, remove seeds and ribs and chop finely. Heat oil in a pan and saute chile pepper briefly. Season with salt and pepper. Drain potatoes well. Cut pineapple into thin slices.
Layer all prepared ingredients in a greased casserole pan. Crumble goat cheese and sprinkle over. Broil under a hot broiler for a few minutes or until cheese melts, watching carefully. Sprinkle with rosemary and serve.