Recipe - Chili Potato Dippers With Cheddar Jalapeno Dip

1 Three fourths cup Heavy cream
2 Chipotle chilies in adobo
sauce
1 teaspoon Salt
1/8 teaspoon Freshly ground black pepper
3 lg Potatoes; (about 1 One half to 2
pounds)
1 cup Grated monterey jack cheese
3 tablespoon Fine dried bread crumbs

Preheat oven to 350 degrees. In a saucepan heat cream, chilies, and salt
and pepper to almost boiling. Puree the cream and chili mixture and then
strain through a fine sieve. Peel the potatoes and cut crosswise into
1/8inch thick slices. In a 9 by 2inch dish layer one fourth of potatoes
in concentric circles, overlapping them slightly, and sprinkle with 1/3 cup
cheese. Continue to layer remaining potatoes and cheese in same manner,
ending with cheese and topping with the bread crumbs.

Pour cream slowly over potatoes, letting it seep between layers, and bake
gratin set in a shallow baking pan in middle of oven 1 hour, or until
potatoes are tender.

Brown under the broiler before serving if desired.

Yield: 4 to 6 servings

Recipe by: Cooking Live Show #CL8979

Posted to MCRecipe Digest V1 #845 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Oct 14, 1997