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Chili Potato Gratin

Chili Potato Gratin recipe image
This Chili Potato Gratin transforms humble potatoes into a luxurious side dish. Thinly sliced potatoes are layered with sharp Monterey Jack cheese and baked in a velvety sauce made from heavy cream and smoky chipotles in adobo. The result is a gratin that is incredibly tender, rich, and subtly spicy, with a golden-brown breadcrumb topping that adds a perfect crunch. It&# 226;ÂÂs an ideal accompaniment to roast chicken or beef, bringing a comforting, restaurant-quality element to weeknight dinners or holiday gatherings. The balance of creamy texture and gentle heat makes this a crowd-pleaser that feels both indulgent and homey.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 357.0
Dietary: Vegetarian
Description
This Chili Potato Gratin transforms humble potatoes into a luxurious side dish. Thinly sliced potatoes are layered with sharp Monterey Jack cheese and baked in a velvety sauce made from heavy cream and smoky chipotles in adobo. The result is a gratin that is incredibly tender, rich, and subtly spicy, with a golden-brown breadcrumb topping that adds a perfect crunch. It&# 226;ÂÂs an ideal accompaniment to roast chicken or beef, bringing a comforting, restaurant-quality element to weeknight dinners or holiday gatherings. The balance of creamy texture and gentle heat makes this a crowd-pleaser that feels both indulgent and homey.
Ingredients
  • 1 3/4 cup Heavy cream
  • 2 Chipotle Chilies in adobo
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC).
  2. 2
    In a medium saucepan, combine the heavy cream, chipotles in adobo, 1 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
  3. 3
    Heat the mixture over medium heat until it is hot and just beginning to simmer, but not boiling.
  4. 4
    Remove from heat and puree the mixture until smooth using an immersion blender or countertop blender.
  5. 5
    Strain the cream mixture through a fine-mesh sieve into a bowl to remove any chili seeds or solids.
  6. 6
    Peel the potatoes and slice them crosswise into very thin, 1/8-inch slices using a mandoline or sharp knife.
  7. 7
    Butter a 9x2-inch gratin dish or baking dish lightly.
  8. 8
    Layer one-quarter of the potato slices in concentric circles at the bottom of the dish, overlapping them slightly.
  9. 9
    Sprinkle 1/3 cup of the grated Monterey Jack cheese over the potatoes.
  10. 10
    Repeat the layering process three more times with the remaining potatoes and cheese, ending with a layer of cheese.
  11. 11
    Sprinkle the fine dried bread crumbs evenly over the top layer of cheese.
  12. 12
    Slowly pour the strained cream mixture over the potatoes, allowing it to seep down between the layers.
  13. 13
    Place the gratin dish in a larger shallow baking pan filled with a little hot water (bain-marie) to ensure even cooking.
  14. 14
    Bake in the preheated oven for about 1 hour, or until the potatoes are tender when pierced with a knife.
  15. 15
    If desired, switch the oven to broil for the last 2-3 minutes to brown the top, watching closely to prevent burning.
  16. 16
    Let stand for 10 minutes before serving to allow the gratin to set.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 357.0kcal
% Daily Value *
Total Fat 37.8g59%
Saturated Fat 23.1g116%
Cholesterol 115.5mg39%
Sodium 9.5mg1%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.0g0%
Sugars 2.6g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chipotle, gratin, potatoes, cream, cheese, smoky, spicy, side dish, baked, comfort food, monterey jack, adobo, layered, vegetarian, dinner party, rich, tender, golden, bread crumbs, oven
Read it online: https://www.chefs-mate.com/recipe/chili-potato-gratin/