Chipotle-Cheddar Scalloped Potatoes
Serves: 8
- Adapted from Homesick Texan's Family Table
Contributor: MikeCrute
Ingredients
- 1/2c half-and-half
- 2 cloves garlic, chopped
- 1 canned chipotle chile in adobo sauce
- 1/2t kosher salt
- 1/2t black pepper
- Pinch of ground nutmeg
- 2 1/2c heavy cream
- 2lbs russet potatoes, peeled and sliced thinly
- 2c shredded sharp white cheddar cheese
- 4 slices bacon, cooked and crumbled
Instructions
- Preheat oven to 400. Lightly grease a large baking dish
- Pour the half-and-half into a blender and add the garlic, chipotle chile, salt, black pepper and nutmeg. Blend until smooth. Pour the blender contents into a bowl. Add the heavy cream and wisk the two together.
- Arrange half the sliced potatoes on the bottom of the baking dish. Pour half of the chipotle cream mixture over the potatoes. Cover the baking dish with aluminium foil.
- Bake for 40 minutes. Remove the dish from the oven, take off the foil and evenly sprinkle ton top the shredded cheddar and the crumbled bacon.
- Bake uncovered for 20 minutes or until the top is brown and bubbling and the potatoes are soft.
Nutritional Facts |
|
Calories |
405 cal |
Fat |
32.8 g |
Saturated Fat |
20.2 g |
Cholestorol |
110.6 mg |
Sodium |
398 mg |
Carbohydrates |
18.3 g |
Sugars |
0.9 g |
Fiber |
1.4 g |
Protein |
10.7 g |