Baked Chipotle Scalloped Potatoes
A delicious twist on classic scalloped potatoes, this recipe adds a smoky kick with chipotle peppers in adobo sauce. Creamy, cheesy, and full of flavor, these potatoes are perfect for any family dinner or special gathering.
Ingredients
- 4 large russet potatoes peeled and thinly sliced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 chipotle peppers in adobo sauce minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a saucepan over medium heat, melt butter. Sauté onion and garlic until soft and fragrant, about 5 minutes.
- Stir in flour and cook for 2 minutes to form a roux.
- Gradually whisk in heavy cream and milk, stirring constantly until mixture thickens, about 5 minutes.
- Add minced chipotle peppers, salt, black pepper, and smoked paprika. Mix well.
- Layer half of the sliced potatoes in the prepared baking dish.
- Pour half of the cream mixture over the potatoes and sprinkle with half of the shredded cheddar cheese.
- Add the remaining potatoes in a second layer, pour the remaining cream mixture over them, and top with the remaining cheddar cheese and grated Parmesan.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until potatoes are tender and the top is golden and bubbly.
- Let the dish sit for 10 minutes before serving to allow it to set.
Notes
For a milder version, reduce the chipotle peppers or omit them entirely. Add bacon, ham, or green onions for extra flavor, and feel free to experiment with different cheeses like gruyere or mozzarella.
Nutrition
Calories: 350kcal
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