= 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 ==
 1. Preheat oven to 400. Lightly grease a large baking dish
 1. 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.
 1. 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.
 1. 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.
 1. Bake uncovered for 20 minutes or until the top is brown and bubbling and the potatoes are soft.

||<#cccccc colspan=2>'''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       ||

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CategoryRecipesDinner