Chipotle Potato Gratin with Jalapeno Gouda

By jenknoll

Ingredients

• 2 1/2 cups whole milk or cream (or a combination)
• 1 lb. potatoes, sliced into 1/8” slices
• 1/2 cup grated jalapeño gouda
• 1/4 cup fresh grated parmesan
• 1 teaspoon chipotle chili powder
• Salt and pepper to taste

Details

Servings 4
Preparation time 10mins
Cooking time 55mins
Adapted from devour-blog.com

Preparation

Step 1

Preheat oven to 375 degrees F. Put the cream or milk into a pot and heat until it’s hot, but not boiling.

Meanwhile, layer the potatoes and cheese in an overproof dish: start with a layer of potatoes, and sprinkle with salt, pepper, and ⅓ of the chipotle chili powder, then top with ⅓ of the jalapeño gouda. Repeat twice more, making the top layer of potatoes pretty if you like. Top the final gouda layer with the parmesan.

Pour the hot cream/milk over the potatoes, filling the dish to about ¾ full (the amount may vary based upon the dish you use).

Bake until potatoes are tender and cheese is bubbly and brown, about 45 minutes. The potatoes should be easy to pierce with a sharp knife. Serve immediately, and try to get as much of the crusty cheesy top for yourself as you can.