Blue cheese scalloped potatoes with chipotle and bacon
1/2cuphalf-and-half or whole milk
4ouncesblue cheese, crumbled and divided
1canned chipotle chile
2 1/2cupsheavy cream
2poundsrusset potatoes, peeled and cut into 1/8 inch round slices
Salt and black pepper to taste
8ouncessharp white cheddar, shredded
4slicescooked bacon, crumbled
Preheat the oven to 400° F. Lightly grease a 10-inch ovenproof skillet, such as cast-iron, with the oil.
Pour the half-and-half into a blender and add half of the blue cheese (2 ounces), the garlic, chipotle chile and nutmeg. Blend until smooth. Pour the blender contents into a bowl. Add the heavy cream and whisk the two together.
Arrange half the sliced potatoes on the bottom of the skillet. Lightly season the potatoes with salt and black pepper. Pour half of the cream mixture over the potatoes. Top with half of the remaining blue cheese crumbles (1 ounce).
Layer on top the remaining potato slices. Lightly season the potatoes with salt and black pepper. Pour the rest of the thickened cream mixture on top, and top with the rest of the blue cheese (1 ounce).
Cover the skillet with foil and bake for 40 minutes. Remove the skillet from the oven, take off the foil and arrange on top the shredded cheddar and the crumbled bacon. Bake for 20 more minutes uncovered or until brown and bubbling and the potatoes are soft.
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