Texas is all about home cooking, and this recipe provides a twist on a home-cooked Texan favorite. Indulge in these chipotle cheddar scalloped potatoes as an authentic addition to your next family meal. This dish will complement your favorite main course, or pair it with another recipe from Lisa Fain’s cookbook, Home-Cooked Texas.
- Preheat the oven to 400°F. In an 8-by-10 rimmed baking sheet, place the bacon in a single layer directly onto the pan (or layer pan with foil for easier clean up). Cook the bacon for 15 to 18 minutes, or until crispy, and remove from the oven. Wait until the bacon is cool enough to touch, and chop into small pieces.
- Lightly grease a 9-by-13 baking dish or large ovenproof dish. Peel and slice the potatoes, trying to keep each slice about the same thickness. (This will help them to cook evenly.)
- Add the chipolte chiles, garlic, salt, black pepper, and nutmeg to a blender or food processor. Add the half-and-half, and blend for about 30 seconds, or until the chiles are chopped.
- Gently whisk the heavy cream into the spice mixture.
- Arrange about half of the sliced potatoes on the bottom of the baking dish. Pour half of the cream mixture over the potatoes. Layer the remaining potato slices, and then pour the remaining cream mixture over top. Cover the baking dish with aluminum foil and bake at 400°F for 40 minutes.
- Remove from the oven, take off the foil, and sprinkle the shredded cheddar and bacon bits evenly over the entire dish.
- Bake, uncovered, for 20 more minutes, or until the top is brown and bubbling and the potatoes are soft. Serve immediately.
This featured recipe has been adapted from the cookbook The Homesick Texan’s Family Table: Lone Star Cooking from My Kitchen to Yours by Lisa Fain (© Ten Speed Press, 2014). For more Lone Star-inspired dishes, pick up your own copy of The Homesick Texan’s Family Table: Lone Star Cooking from My Kitchen to Yours on Amazon.com.