Creamy Scalloped Potatoes With Monterey Jack And Chipotle

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 cups heavy cream
• 1 cup whole milk
• 1 garlic clove, finely grated
• 2 -3 chipotles chiles in adobo seasoning, seeded and minced, plus
• 1 tablespoon adobo sauce
• kosher salt & freshly ground black pepper
• 2 1/2 lbs baking potatoes, peeled
• 1 cup shredded monterey jack cheese (about 3 ounces)
• 1/4 cup finely chopped chives

Recipe

• 1 preheat the oven to 400° and butter a shallow 9-by-13-inch baking dish. in a medium saucepan, bring the heavy cream and milk to a simmer. whisk in the garlic, chipotles and adobo sauce and season with salt and pepper. keep warm.
• 2 using a mandoline, slice the potatoes crosswise 1/8 inch thick. arrange one-fourth of the potato slices in the prepared baking dish, overlapping them slightly. sprinkle 1/4 cup of the cheese and 1 tablespoon of the chives over the potato slices. repeat the layering two more times. top with a final layer of potatoes and the remaining 1/4 cup of cheese. pour the cream mixture over and around the potatoes.
• 3 bake for about 25 minutes, until the potatoes are tender and bubbling and the top is golden brown. let stand for 15 minutes. sprinkle with the remaining 1 tablespoon of chives and serve.
• 4 make ahead the unbaked gratin can be refrigerated overnight. return to room temperature before baking.