Well that’s what I am calling them at my house anyways. We’ve been getting a bag of potatoes from our CSA every week for the past three weeks and I just can’t keep up. Today, was an attempt to rid my counter of potatoes and find something amazing — my prayer was answered! This is one of the best dishes I’ve ever concocted.
Chipotle Scalloped Potatoes
- 2 Tbs chipotle in adobo sauce (I buy a big can, blend it all together, use what I need, and freeze the rest in cubes for easy use in recipes.)
- 1 Tbs butter
- 1/2 small onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 Tbs Italian seasoning
- 2 lbs. Yukon gold potatoes, peeled and sliced 1/8 inch thick
- 2.5 cups low-sodium chicken broth
- 1/4 c. grated Parmesan cheese
- 2 green onions, sliced
- 1.5 tsp salt
- pepper to taste
Preheat the oven to 400 degrees. In a dutch oven on the stove top, melt the butter over medium-high heat. Add the onion, garlic, Italian seasoning, and cook, stirring until the onions are soft, about 5 minutes. Add the potatoes, chicken broth, salt, pepper and bring to boil. Reduce the heat to medium and cook, stirring gently until the potatoes are tender, 10 to 12 minutes. Add in adobo sauce and top with cheese and green onions. Bake for 35 minutes until golden brown and sides are crispy. Let stand 10 minutes to cool before serving.
We had ours with Salmon – delicious! Such great layers of flavor for a dish with no cream or much butter really. I have plenty of left overs and I can’t wait to tackle those.
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