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Category: Potato
Prep Time: Cook Time: Total Time:
Ingredients
3 pounds russet potatoes, peeled and sliced 1/4-inch thick
2 chipotle peppers in adobo, finely minced
2 cups reduced-sodium chicken broth
1/4 teaspoon salt
Freshly ground black pepper
2 cups (8 ounces) grated Parmigiano Reggiano cheese
Instructions
1. Preheat oven to 400 degrees. Butter a 3-quart baking dish.
2. Place potatoes 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.
3. Place one-third of potato mixture into baking dish. Top with one-third of 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.
Serves 6.
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Chile-Potato Gratin Recipe
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Category: Potato
Prep Time: Cook Time: Total Time:
Ingredients
3 pounds russet potatoes, peeled and sliced 1/4-inch thick
2 chipotle peppers in adobo, finely minced
2 cups reduced-sodium chicken broth
1/4 teaspoon salt
Freshly ground black pepper
2 cups (8 ounces) grated Parmigiano Reggiano cheese
Instructions
1. Preheat oven to 400 degrees. Butter a 3-quart baking dish.
2. Place potatoes 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.
3. Place one-third of potato mixture into baking dish. Top with one-third of 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.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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