Categories: Sides
Ingredients
- 1/2 cup half-and-half
- 2 garlic cloves, chopped
- 1 canned chipotle chile in adobo sauce
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp ground nutmeg
- 2 1/2 cups whipping cream
- Vegetable cooking spray
- 3 lb. russet potatoes, peeled and cut into 1/8-inch slices
- 1 cup shredded sharp white Cheddar
- 4 cooked bacon slices, crumbled
Directions
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eheat oven to 400. Process first 6 ingredients in a blender or food processor until smooth. Transfer mixture to a medium bowl, and stir in 2 1/2 cups whipping cream.
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Lightly grease a 13×9-inch baking dish with cooking spray. Spread one-fourth of potatoes in a single layer in prepared dish; top with one-fourth of cream mixture. Repeat layers three more times with remaining potatoes and cream mixture.
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Bake, covered, at 400 for 50 minutes. Uncover and sprinkle with white Cheddar and crumbled bacon. Bake 20 minutes or until lightly browned and bubbly. Let stand 10 minutes.