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.