Chipotle Potato Gratin

By á-25791

From Holly T.

Ingredients

• 2 lbs of Yukon gold or red potatoes, thinly sliced
• 1 teaspoon sea salt
• 1 1/4 cup heavy cream
• 2 small garlic cloves, minced
• 2-3 chipotle peppers in adobo sauce with 1 teaspoon sauce from can
• 2 cups (8 oz) shredded Manchego cheese
• 2 tablespoons chopped chives

Preparation

Step 1

Preheat oven to 350 degrees. Butter a 9 x 13 glass baking dish. Boil potatoes in salted water for 6 minutes. Drain and set aside. In a blender, combine cream, garlic, peppers and sauce; puree until smooth. Layer as follows: 1/2 the potatoes, 1/2 the mixture and sprinkle with half the cheese. Repeat sequence with remaining ingredients. Top with chopped chives. Cover with foil and bake for 30 minutes or until tender. Uncover and bake another 30 minutes or until golden brown.

(You may substitute Swiss or Monterrey Jack cheese if you cannot find Manchego. If you do not like it spicy, use less peppers.)