Chile Idaho® Potatoes
Recipe by Chef Ted Walter of Passionfish Restaurant in Pacific Grove, California.
4 large Idaho® potatoes, peeled, washed and sliced thinly
1 tablespoon tomato paste
2 tablespoons garlic purée
1 tablespoon chipotle in adobo purée
1 tablespoon smoked paprika
1 cup whole milk
1 cup heavy cream
1 cup cheddar cheese
Salt and ground black pepper to taste
- Combine all ingredients and season with salt and pepper to taste.
- Place ingredients into a gratin dish.
- Bake in a 350°F (175°C) oven until potatoes are tender, or approximately 30 minutes.
- Serve hot.
Makes 4 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.