My F&W
quick save (...)
Creamy Scalloped Potatoes with Monterey Jack and Chipotle
© Alexandra Rowley

Creamy Scalloped Potatoes with Monterey Jack and Chipotle

  • ACTIVE: 20 MIN

Chipotles in adobo have a rich and toasty heat that flavors the creamy sauce for this luscious gratin.

  1. 2 cups heavy cream
  2. 1 cup whole milk
  3. 1 garlic clove, finely grated
  4. 2 to 3 chipotles chiles in adobo, seeded and minced, plus 1 tablespoon adobo sauce
  5. Kosher salt and freshly ground pepper
  6. 2 1/2 pounds baking potatoes, peeled
  7. 1 cup shredded Monterey Jack cheese (about 3 ounces)
  8. 1/4 cup finely chopped chives
  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.
Make Ahead The unbaked gratin can be refrigerated overnight. Return to room temperature before baking.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.