Potato Gratin with Chipotle Sauce |
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Prep Time: 19 Minutes Cook Time: 55 Minutes |
Ready In: 74 Minutes Servings: 8 |
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Chipotle chiles are red jalapeños that have been dried and smoked. They are packed in a piquant red sauce. Ingredients:
3 pounds yukon gold potatoes (about 10 medium) |
cooking spray |
2 teaspoons olive oil |
1/2 cup chopped onion |
2 garlic cloves, minced |
1/3 cup all-purpose flour |
2 1/2 cups 1% low-fat milk |
2 cups (8 ounces) shredded monterey jack cheese |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon black pepper |
1 drained canned chipotle chile in adobo sauce, chopped |
Directions:
1. Preheat oven to 350°.
2. Pierce potatoes with a fork. Microwave at HIGH 12 to 15 minutes or until tender; cool slightly and cut into 1/2-inch slices. Layer potato slices in a 13 x 9-inch baking dish coated with cooking spray.
3. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until soft. Spoon onion mixture over potatoes.
4. Place flour in a small bowl; gradually add milk, stirring with a whisk until blended. Pour mixture into pan, and cook over medium-high heat 2 minutes or until thick, stirring constantly. Add cheese and next 4 ingredients; stir until cheese melts. Pour cheese mixture over potato mixture.
5. Bake at 350° for 35 minutes or until bubbly. Let stand 10 minutes before serving.
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