Monday, December 6, 2010

Chipotle potato gratin


I saw a posting (whose I don’t remember) for a chipotle/adobo potato gratin a while back. Finally got around to making it on Sunday. It is a keeper. Once again I’m sharing a photo of what was left over after dinner. But you can see the browning of the cheese on top. We had enough to repeat the dinner on Monday.

The protein was lamb burgers and the vegetable was bok choy sautéed quickly in some butter and oil and dosed with a generous splash of Shiaoxing Chinese cooking wine. That’s all it took.

Chipotle potato gratin
1 lb. “new” white potatoes (or Yukon gold or russets)
3 tbsp chopped chipotle and adobo sauce
salt and pepper to taste
1 cup grated cheese (we used a 4-cheese Mexican blend)
1 cup heavy cream
1 tbsp olive oil
1 tbsp butter

Preheat oven to 350 degrees with the rack in the center position.

Many people would parboil the potatoes. I chose not to. It made the baking take longer but I liked the texture of the final result.

Slice the potatoes very, very thin on a mandoline. Peel them if you wish. I didn’t wish.

Heat the oil and butter in a cast iron skillet until the butter is melted. Add half of the potatoes. Sprinkle with salt and pepper, spread half of the chipotle/adobo over them. Add half of the cheese. Repeat with a second layer. Add enough cream to come just to the top of the potatoes.

Bake until the potatoes are tender, the top browned, and the cream bubbling furiously, about 50-60 minutes. If necessary, reduce the oven to 300 about half way through. I found that to be advisable.

3 comments:

Mary said...

This sounds well worth trying. I love the judicious use of chipotle in adobo. I hope you have a wonderful day. Blessings...Mary

Jenn said...

Oh you so know I'm going to make this!! You had me at chipotle!!!

Chris said...

Heck, my kids don't like potato gratin anyway (I swear, they must be aliens or something) so I might as well throw chipotle in there since they won't be eating it anyway. And damn that makes me happy! Great post.

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