Categories: Sides

Ingredients

• 1/2 cup half-and-half
• 2 garlic cloves, chopped
• 1 canned chipotle chile in adobo sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp ground nutmeg
• 2 1/2 cups whipping cream
• Vegetable cooking spray
• 3 lb. russet potatoes, peeled and cut into 1/8-inch slices
• 1 cup shredded sharp white Cheddar
• 4 cooked bacon slices, crumbled

Directions

1. eheat oven to 400. Process first 6 ingredients in a blender or food processor until smooth. Transfer mixture to a medium bowl, and stir in 2 1/2 cups whipping cream.

2. Lightly grease a 13×9-inch baking dish with cooking spray. Spread one-fourth of potatoes in a single layer in prepared dish; top with one-fourth of cream mixture. Repeat layers three more times with remaining potatoes and cream mixture.

3. Bake, covered, at 400 for 50 minutes. Uncover and sprinkle with white Cheddar and crumbled bacon. Bake 20 minutes or until lightly browned and bubbly. Let stand 10 minutes.

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