Potato Gratin with Chipotle Sauce

Chipotle chiles are red jalapeños that have been dried and smoked. They are packed in a piquant red sauce.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 310
  • Fat: 10.9g
  • Saturated fat: 6.1g
  • Protein: 13.8g
  • Carbohydrate: 40.4g
  • Cholesterol: 28mg
  • Iron: 2.1mg
  • Sodium: 377mg
  • Calories from fat: 31%
  • Fiber: 2.6g
  • Calcium: 335mg


  • 3 pounds Yukon gold potatoes (about 10 medium)
  • Cooking spray
  • 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


  1. Preheat oven to 350°.
  2. . 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.
  3. . 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.
  4. . 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.
  5. . Bake at 350° for 35 minutes or until bubbly. Let stand 10 minutes before serving.
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