This smoky, spicy twist on classic potatoes au gratin comes from Chef Ted Walter of Passionfish in Pacific Grove, California. Layers of thinly sliced russet potatoes are baked in a creamy sauce flavored with garlic, tomato, chipotle, and smoked paprika, then finished with melted cheddar cheese. The result is a comforting, deeply flavorful side dish with just the right amount of heat — perfect for pairing with roasted meats, grilled fish, or a simple green salad.
INGREDIENTS:
4 large russet potatoes
1 cup heavy cream
1 cup milk
2 tablespoons garlic, pureed
1 tablespoon tomato paste
1 tablespoon chipotle in adobe puree (available in grocery stores)
1 tablespoon smoked paprika
1 cup good quality grated cheddar cheese
Salt and pepper, to taste
METHOD:
Preheat oven to 350°F (175°C). Lightly butter or oil a shallow gratin or baking dish.
In a medium bowl, whisk together the cream, milk, garlic, tomato paste, chipotle puree, and smoked paprika until smooth.
Add the sliced potatoes and half of the cheese to the bowl, stirring to coat evenly. Season generously with salt and pepper.
Transfer the mixture to the prepared dish, spreading the potatoes into an even layer. Sprinkle the remaining cheese evenly on top.
Cook until tender: Bake uncovered for 30–40 minutes, or until the potatoes are fork-tender and the top is bubbling and golden brown.
Let rest for 5 minutes before serving.
YIELD: Serves 4
