You are here: Home » Recipes » Chile-Potato Gratin Chile-Potato Gratin Kitchen Tested Yield 6 servings Prep 5 mins Cook 60 mins Potatos and cheese, spiced with chipotles, baked until bubbly. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 3 pounds russet potatoes, peeled and sliced 1/4-inch thick2 -- chipotle peppers in adobo, finely minced2 cups reduced-sodium chicken broth1/4 teaspoon salt -- Freshly ground black pepper2 cups (8-ounces) grated Parmigiano Reggiano cheese Instructions Preheat oven to 400F. Butter a 3-quart baking dish. Place potatoes and chipotles in a large pan. Add chicken broth, salt and pepper. Bring to a boil, reduce heat, and simmer until almost fork tender, about 20 minutes. Place one-third of potato mixture into baking dish. Top with one-third of cheese. Repeat layers twice, scraping any remaining broth and bits of potatoes on top. Cover with foil and place on a large baking sheet to catch drips. Bake 30 minutes. Remove foil and bake 5 minutes, until golden brown on top. Recipe by Morgan Jarrett.