Potatoes - Chile-Potato Gratin

By á-47

Ingredients

• 3 lb. russet potatoes, peeled and sliced 1/4" thick
• 2 chipotle peppers in adobo, finely minced
• 2 cups chicken broth
• 1/4 tea. salt
• 1/8 tea. pepper
• 3 cups (8 oz) grated Parmigiano Reggiano cheese

Preparation

Step 1

Preheat oven to 400 degrees. Butter a 3 qt. baking dish.

Place potaotes and chipotles in a large pan. Add chicken broth, salt and pepper. Bring to a boil, reduce heat, and simmer until almost fork tender, about 20 minutes.

Place 1/3 of potato mixture into baking dish. Top with 1/3 cheese. Repeat layers twice, scraping any remaining broth and bits of potatoes on top.

Cover with foil and place on a large baking sheet to catch drips. Bake 30 minutes.

Remove foil and bake 5 minutes, until golden brown on top.