Yield: 4 servings
|1¾ cup||Heavy cream|
|2||Chipotle chilies in adobo|
|⅛ teaspoon||Freshly ground black pepper|
|3 larges||Potatoes, (about 11/2 to 2|
|1 cup||Grated Monterey Jack cheese|
|3 tablespoons||Fine dried bread crumbs|
Preheat oven to 350 degrees. In a saucepan heat cream, chilies, and salt and pepper to almost boiling. Puree the cream and chili mixture and then strain through a fine sieve. Peel the potatoes and cut crosswise into ⅛-inch thick slices. In a 9 by 2-inch dish layer one fourth of potatoes in concentric circles, overlapping them slightly, and sprinkle with ⅓ cup cheese. Continue to layer remaining potatoes and cheese in same manner, ending with cheese and topping with the bread crumbs.
Pour cream slowly over potatoes, letting it seep between layers, and bake gratin set in a shallow baking pan in middle of oven 1 hour, or until potatoes are tender.
Brown under the broiler before serving if desired.
Yield: 4 to 6 servings
COOKING LIVE SHOW #CL8979 Recipe courtesy of Gourmet Magazine