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Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas  

Chipotle Scalloped Potatoes

Cheesy, smoky, and savory—all of our favorite flavors come to play in  Chipotle Scalloped Potatoes.

Southern Living MARCH 2014

  • Yield: Makes 8 to 10 servings
  • Hands-on:30 Minutes
  • Total:1 Hour, 50 Minutes

Ingredients

  • 1/2 cup half-and-half
  • 2 garlic cloves, chopped
  • 1 canned chipotle chile in adobo sauce
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon ground nutmeg
  • 2 1/2 cups whipping cream
  • Vegetable cooking spray
  • 3 pounds russet potatoes, peeled and cut into 1/8-inch slices
  • 1 cup (4 oz.) shredded sharp white Cheddar cheese
  • 4 cooked bacon slices, crumbled

Preparation

1. Preheat oven to 400°. Process first 6 ingredients in a blender or food processor until smooth. Transfer mixture to a medium bowl, and stir in whipping cream.

2. Lightly grease a 13- x 9-inch baking dish with cooking spray. Spread one-fourth of potatoes in a single layer in prepared dish; top with one-fourth of cream mixture. Repeat layers three more times with remaining potatoes and cream mixture.

3. Bake, covered, at 400° for 50 minutes. Uncover and sprinkle with cheese and bacon. Bake 20 minutes or until lightly browned and bubbly. Let stand 10 minutes.

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Chipotle Scalloped Potatoes recipe

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