Chile-Potato Gratin

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 60 mins


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


  1. Preheat oven to 400F. Butter a 3-quart baking dish.
  2. 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.
  3. 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%