Chipotle Cream Scallop potatoes

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Chipotle Cream Scallop potatoes

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Not your mom’s old stodgy scallop potatoes, no sir. These are so kicked up in the flavor department they are perfect cut into little squares and served with you eggs in the morning or beside a savory dinner dish. This one is easy but results are huge…check it out….



Chipotle Cream Scallop potatoes

On 19/02/2011 (Saturday) at 7:34 am by Benny.
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  • Prep Time:
    20 min
  • Cook Time:
    45 min
  • Ready Time:
    1 hour, 5 min


2 servings


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


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!!


Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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