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Feeding the Resolute and Dissolute on New Year's Day


Passionfish
701 Lighthouse Avenue
Pacific Grove, CA 93950
831- 655-3311

Chile Potatoes
Chef Ted Walter of Passionfish – Pacific Grove, CA
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

  • 4 large Russet potatoes, peeled, washed, and thinly sliced
  • 1 Tablespoon tomato paste
  • 2 Tablespoons garlic purée
  • 1 Tablespoon chipotle pepper, in adobo purée*
  • 1 Tablespoon smoked paprika
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup cheddar cheese, shredded
  • Salt and pepper

*Canned chipotle peppers in adobo are available at Latino or gourmet markets.

Method:
Preheat oven to 350°F. Combine all ingredients in a large bowl and season with salt and pepper to taste. Place mixture in a gratin dish. Bake in oven until potatoes are tender, approximately 30 minutes. Serve hot.


   Published: December 2004

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