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  • 3 pounds russet potatoes, peeled and sliced 1/4-inch thick
  • 2 chipotle peppers in adobo, finely minced
  • 2 cups reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • -- Freshly ground black pepper
  • 2 cups (8-ounces) grated Parmigiano Reggiano cheese


  1. Preheat oven to 400F. Butter a 3-quart baking dish.
  2. Place potatoes and chipotles in a large pan. Add chicken broth, salt and pepper. Bring to a boil, reduce heat, and simmer until almost fork tender, about 20 minutes.
  3. Place one-third of potato mixture into baking dish. Top with one-third of cheese. Repeat layers twice, scraping any remaining broth and bits of potatoes on top. Cover with foil and place on a large baking sheet to catch drips. Bake 30 minutes. Remove foil and bake 5 minutes, until golden brown on top.

Recipe by Morgan Jarrett.

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The recipe was originally published as Chile-Potato Gratin on

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