Smoky chipotle peppers make this scalloped potato casserole memorable.

Recipe by Oxmoor House May 2004

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Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook sweet potatoes in boiling water to cover 20 minutes or until barely tender. Drain and let cool slightly. Peel potatoes, and cut crosswise into 1/2" slices. Layer potatoes in a lightly greased 13" x 9" baking dish or oval gratin dish.

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  • Melt butter in a saucepan over medium heat; add onion and garlic, and sauté until tender. Sprinkle flour over onion mixture; cook 1 minute, stirring constantly. Gradually add half-and-half, stirring constantly until thickened and bubbly. Stir in salt, cumin, and pepper. Add cheese and chipotle peppers, stirring until cheese melts.

  • Pour cheese sauce over potatoes. Bake, uncovered, at 350° for 45 minutes or until lightly browned and bubbly. Let stand 15 minutes before serving.

Source

Christmas with Southern Living 2004