Scalloped Potatoes with Chipotle Chile and Smoked Cheddar Cheese
By America's Test KitchenPublished on August 22, 2007
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Before You Begin
The quickest way to slice the potatoes is in a food processor fitted with an 1/8-inch slicing blade. If the potatoes are too long to fit into the feed tube, halve them crosswise and put them in the feed tube cut-side down so that they sit on a flat surface. If the potato slices discolor as they sit, put them in a bowl and cover with the cream and chicken broth. If you like, use Parmesan instead of cheddar.
Instructions
- Adjust oven rack to middle position; heat oven to 425 degrees.
- Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, minced chipotle in adobo,thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
- Transfer mixture to 8-inch-square baking dish (or other 1 1/2--quart gratin dish); sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
Time
1 hourYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We wanted a lighter, quicker scalloped potato recipe for weeknight dinners. Although we used traditional russet potatoes to form tight, cohesive layers, we used a 50:50 ratio of canned chicken broth and heavy cream to offset the heaviness of the dish. We parboiled the sliced potatoes in the chicken broth–heavy cream mixture on top of the stove, then poured the whole mixture into a casserole dish and finished it in the oven.
Before You Begin
The quickest way to slice the potatoes is in a food processor fitted with an 1/8-inch slicing blade. If the potatoes are too long to fit into the feed tube, halve them crosswise and put them in the feed tube cut-side down so that they sit on a flat surface. If the potato slices discolor as they sit, put them in a bowl and cover with the cream and chicken broth. If you like, use Parmesan instead of cheddar.
Instructions
- Adjust oven rack to middle position; heat oven to 425 degrees.
- Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, minced chipotle in adobo,thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
- Transfer mixture to 8-inch-square baking dish (or other 1 1/2--quart gratin dish); sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
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