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Ingredients
- 1 3/4 c. Heavy cream
- 2 x Chipotle chilies in adobo sauce
- 1 tsp Salt
- 1/8 tsp Freshly grnd black pepper
- 3 lrg Potatoes, (about 1 1/2 to 2 pounds)
- 1 c. Grated monterey jack cheese
- 3 Tbsp. Fine dry bread crumbs
Directions
- Preheat oven to 350 degrees. In a saucepan heat cream, chilies, and salt and pepper to almost boiling. Puree the cream and chili mix and then strain through a fine sieve. Peel the potatoes and cut crosswise into 1/8-inch thick slices. In a 9 by 2-inch dish layer one fourth of potatoes in concentric circles, overlapping them slightly, and sprinkle with 1/3 c. cheese. Continue to layer remaining potatoes and cheese in same manner, ending with cheese and topping with the bread crumbs.
- Pour cream slowly over potatoes, letting it seep between layers, and bake gratin set in a shallow baking pan in middle of oven 1 hour, or possibly till potatoes are tender.
- Brown under the broiler before serving if you like.
- Yield: 4 to 6 servings
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