Chipotle chiles are red jalapeños that have been dried and smoked. They are packed in a piquant red sauce.
3 pounds Yukon gold potatoes (about 10 medium)
2 teaspoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/3 cup all-purpose flour
2 1/2 cups 1% low-fat milk
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 drained canned chipotle chile in adobo sauce, chopped
How to Make It
Preheat oven to 350°.
. Pierce potatoes with a fork. Microwave at HIGH 12 to 15 minutes or until tender; cool slightly and cut into 1/2-inch slices. Layer potato slices in a 13 x 9-inch baking dish coated with cooking spray.
. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until soft. Spoon onion mixture over potatoes.
. Place flour in a small bowl; gradually add milk, stirring with a whisk until blended. Pour mixture into pan, and cook over medium-high heat 2 minutes or until thick, stirring constantly. Add cheese and next 4 ingredients; stir until cheese melts. Pour cheese mixture over potato mixture.
. Bake at 350° for 35 minutes or until bubbly. Let stand 10 minutes before serving.