Chile-Potato Gratin
- Yield: 6 servings
- Prep: 5 mins
- Cook: 60 mins
Ingredients
- 3pounds russet potatoes, peeled and sliced 1/4-inch thick
- 2-- chipotle peppers in adobo, finely minced
- 2cups reduced-sodium chicken broth
- 1/4teaspoon salt
- -- Freshly ground black pepper
- 2cups (8-ounces) grated Parmigiano Reggiano cheese
Instructions
- Preheat oven to 400F. Butter a 3-quart baking dish.
- Place potatoes and chipotles in a large pan. Add chicken broth, salt and pepper. Bring to a boil, reduce heat, and simmer until almost fork tender, about 20 minutes.
- Place one-third of potato mixture into baking dish. Top with one-third of cheese. Repeat layers twice, scraping any remaining broth and bits of potatoes on top. Cover with foil and place on a large baking sheet to catch drips. Bake 30 minutes. Remove foil and bake 5 minutes, until golden brown on top.
Recipe by Morgan Jarrett.
Nutritional Info *per serving
- Calories 320
- Glycemic Load 0
- Fat 8g
- Saturated Fat 4.5g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 2g
- Cholesterol 25mg
- Sodium 540mg
- Potassium 830mg
- Carbohydrate 48g
- Fiber 4g
- Sugars 3g
- Protein 15g
- Trans Fat 0g
- Vitamin A 8%
- Vitamin C 60%
- Calcium 30%
- Iron 6%