Creamy Scalloped Potatoes With Monterey Jack And Chipotle

1. 1

   Preheat the oven to 400u00b0 and butter a shallow 9-by-13-inch baking dish. In a medium saucepan, bring the heavy cream and milk to a simmer. Whisk in the garlic, chipotles and adobo sauce and season with salt and pepper. Keep warm.

2. 2

   Using a mandoline, slice the potatoes crosswise 1/8 inch thick. Arrange one-fourth of the potato slices in the prepared baking dish, overlapping them slightly. Sprinkle 1/4 cup of the cheese and 1 tablespoon of the chives over the potato slices. Repeat the layering two more times. Top with a final layer of potatoes and the remaining 1/4 cup of cheese. Pour the cream mixture over and around the potatoes.

3. 3

   Bake for about 25 minutes, until the potatoes are tender and bubbling and the top is golden brown. Let stand for 15 minutes. Sprinkle with the remaining 1 tablespoon of chives and serve.

4. 4

   Make Ahead The unbaked gratin can be refrigerated overnight. Return to room temperature before baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.