Chili potato gratin
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Chili potato gratin
  Chili    Potato  
Last updated 6/12/2012 12:58:49 AM. Recipe ID 21654. Report a problem with this recipe.
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      Title: Chili potato gratin
 Categories: Live
      Yield: 4 Servings
 
  1 3/4 c  Heavy cream
      2    Chipotle chilies in adobo
           Sauce
      1 ts Salt
    1/8 ts Freshly ground black pepper
      3 lg Potatoes, (about 11/2 to 2
           Pounds)
      1 c  Grated Monterey Jack cheese
      3 tb 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 1/8-inch thick slices.  In a 9 by 2-inch dish layer
  one fourth of potatoes in concentric circles, overlapping them
  slightly, and sprinkle with 1/3 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
  




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Recipe ID 21654 (Apr 03, 2005)

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