Chef Benny Doro

Details

• Prep Time:
  20 min
• Cook Time:
  45 min
• Ready Time:
  1 hour, 5 min

Ingredients

• 3 large russet potatoes
• Shredded mozzarella cheese
• ½ pint of heavy cream
• 2 chipotle peppers reconstituted in warm water
• Kosher salt
• Cumin sour cream

Directions

First start by preparing the cream sauce, in a blender take some warmed heavy cream now add the chipotle peppers and blend until smooth and set aside.

Now using a mandolin if you have one or just a knife slice the potatoes very thin and start to layer them in a pan of medium size skillet.
Make a layer of potato, add some of the chipotle cream, a little shredded cheese and season with kosher salt and repeat until you have about 6 layers and finish with some more cheese on top.

Now bake at 350 degrees for about 45 min to an hour until the potatoes are done and the top is nice and golden.

To serve let cool for 30 min at least to set and either cut squares as I did or just cut a portion and serve. You can also cut little cubes and put them on toothpicks for parties.. they taste great and work well at room temp.
I also finished with some cumin sour cream which just cools the spice nicely and give a amazing undertone of flavor……enjoy kids!!

Benny

Step by step in photos here >>