Potato Chipotle Gratin
|Idaho potatoes||2 Pound, very thinly sliced, peeling is optional|
|Creme fraiche/Heavy cream||1 1⁄4 Cup (20 tbs)|
|Garlic cloves||2 Small, minced|
|Chipotle puree||1 Teaspoon (Or More To Taste)|
|Grated manchego||1 Cup (16 tbs) (Gruyere Or Swiss Cheese)|
|Finely chopped cilantro/Chives||2 Tablespoon|
Preheat the oven to 350°F.
Arrange half of the potatoes in a greased 6-cup baking dish.
In a small bowl, combine the creme fraiche, garlic, and chipotle puree and mix well.
Spread half of the mixture evenly over the potatoes.
Sprinkle with half of the cheese.
Repeat with the remaining potatoes, creme fraiche mixture, and cheese.
Bake, uncovered, until the potatoes are tender and the top is golden brown, about 1 hour.
Check the gratin after 50 minutes; if the top is already brown, cover the dish with aluminum foil for the rest of the baking time.
Let the gratin rest for 10 minutes before serving.
Sprinkle with the cilantro and serve.