Creamy Scalloped Potatoes with Monterey Jack and Chipotle Recipe


  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 garlic clove, finely grated
  • 2 to 3 chipotles chiles in adobo, seeded and minced, plus 1 tablespoon adobo sauce
  • Kosher salt and freshly ground pepper
  • 2 ½ pounds baking potatoes, peeled
  • 1 cup shredded Monterey Jack cheese (about 3 ounces)
  • + 1 more ingredients
    • ¼ cup finely chopped chives

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. Using a mandoline, slice the potatoes crosswise 1/8 inch thick. A...

View full recipe at SpringPad


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