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
Peel, wash and slice potatoes thinly. In a medium bowl, whisk cream, milk, tomato paste, adobo puree, and smoked paprika until combined. Add potatoes and cheese and stir to combine. Season with salt and pepper to taste. Place in a shallow gratin dish. Bake at 350°F for 30 minutes or until potatoes are fork tender.
YIELD: Serves 4.
SOURCE: Chef Ted Walter from Passionfish, Pacific Grove, CA