Chipotle Scalloped Potatoes Recipe 435

SMOKED CHILE SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Whisk together cream and chipotle puree until smooth.
• In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
• Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

CHIPOTLE SCALLOPED POTATOES RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 400F. Process first 6 ingredients in a blender or food processor until smooth. Transfer mixture to a medium bowl, and stir in whipping cream. 2. Lightly grease a 13x9-inch baking dish with cooking spray. Spread one-fourth of potatoes in a single layer in prepared dish; top with one-fourth of cream mixture. Repeat layers three more times with remaining potatoes and cream mixture. 3. Bake, covered, at 400F for 50 minutes. Uncover and sprinkle with cheese and bacon. Bake 20 minutes or until lightly browned and bubbly. Let stand 10 minutes.

CHIPOTLE POTATO STACKS

Steps:

• Heat oven to 400°F. Using mandoline or food processor fitted with 1/8-inch slicing blade, cut potatoes into thin slices. Arrange potato slices in stacks of 3 to 4 slices on ungreased 15x10-inch pan. Brush with 2 tablespoons olive oil; sprinkle with salt.
• Bake 35 to 45 minutes or until potatoes are tender.
• Meanwhile, make Chipotle Sauce. In small bowl, stir chile, adobo sauce, garlic, oil, lime peel and lime juice until well blended. Add cilantro; mix well.
• Brush sauce over potatoes. To serve, arrange 12 to 15 slices of potato together, making 8 stacks; drizzle with remaining sauce. If desired, garnish with additional cilantro.

SMOKED CHILE SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Whisk together cream and chipotle puree until smooth.
• In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
• Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

CHIPOTLE SCALLOPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Whisk together the heavy cream and chipotle puree until well combined.
• Season the sweet potatoes with salt and pepper. Layer the sweet potatoes in a 6x8-inch baking pan. Drizzle with 5 tablespoons of the chipotle-cream mixture. Repeat with the remaining sweet potatoes and cream mixture to form 3 to 4 layers. Cover with foil paper and bake for 30 minutes. Remove the foil and bake for an additional 45 minutes.

CHIPOTLE SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F. In a 4-quart Dutch oven cook sweet potato slices in lightly salted boiling water for 5 minutes; drain and set aside. Grease a 2-quart oval or rectangular baking dish; set aside.
• For sauce, in a small saucepan cook onion in hot butter about 5 minutes or until tender. Stir in flour and salt. Add milk all at once; stir in chipotle pepper. Cook and stir over medium heat until thickened and bubbly. Remove saucepan from heat; stir in cheese.
• Place half of the sliced potatoes in prepared baking dish. Cover with half of the sauce. Repeat layers.
• Bake, covered, for 25 minutes. Uncover and bake about 15 minutes more or until potatoes are tender. Let stand for 10 minutes before serving.

CRISPY CHIPOTLE ROASTED SMASHED POTATOES

Steps:

• Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
• Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

SCALLOPED POTATOES WITH GREEN CHILES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a round, glass pie pan with olive oil cooking spray.
• Slice the potatoes finely using a mandoline and set aside.
• Empty both cans of green chiles into a bowl and pulse with an immersion blender. Mix in cream and butter; season with salt and pepper.
• Layer the bottom of the prepared pan with potatoes and spoon over some of the cream mixture. Continue layering until you are out of potatoes. Pour the remaining cream mixture over the top.
• Bake in the preheated oven until tortilla is set, about 1 hour and 15 minutes. Let cool, slice, and serve.