| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 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 1 1/2 to 2 pounds) |
| 1 |
c |
Grated monterey jack cheese |
| 3 |
tb |
Fine dried bread crumbs |
INSTRUCTIONS
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
Recipe by: Cooking Live Show #CL8979
Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Oct 14, 1997
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