No family feast is complete without a hot plate of cheesy potato gratin. We just can't resist a good one-up like throwing in some roasted red peppers, chile flakes and chipotle chile powder to bring out our favorite flavor profile - mouth-hugging smoky heat.
PIMENTO CHEESE CHIPOTLE POTATO GRATIN
PREP TIME: 15 minutes
COOK TIME: 23 minutes
RECOMMENDED PELLETS: Any
SERVES: 6 to 8
3 teaspoons kosher salt, plus more to taste
1 1/2 pounds Yukon gold potatoes, peeled and sliced into 1/4-inch-thick round
3/4 cup heavy cream
2 shallots, finely diced
1/4 teaspoon crushed dried red chile flakes
1/4 teaspoon chipotle chile powder
1/2 teaspoon freshly ground black pepper
1/2 jar (9-ounce) roasted red peppers or piquillo peppers
2 tablespoons reserved liquid from roasted red peppers or piquillo peppers
2 cups coarsely grated extra-sharp Cheddar cheese
A little tip for slicing all of those potatoes - a mandolin will make it supremely quicker and easier to get consistent-sized slices. (If not, by hand works just fine.)
Bring 2 quarts water and 2 teaspoons salt to a boil in a large pot. Add potatoes and cook for 10 minutes. Drain and set aside.
Meanwhile, combine cream, shallots, chile flakes, chipotle chile powder, remaining 1 teaspoon salt, black pepper, and reserved liquid from jar of peppers in a small saucepan. Bring to a simmer and cook until chile flakes have begun to stain the cream, about 2 minutes.
Add half of the cheese and stir until melted, about 1 minute. Remove from heat.
Layer a third of the potatoes in a 6-cup baking dish, overlapping as necessary. Chop the red peppers (if not already chopped) and scatter half of the roasted peppers on top of potatoes.
Repeat until all peppers and potatoes have been used, finishing with a layer of potatoes on top. Pour cream mixture over potatoes and peppers; gently shake dish to distribute cheese sauce throughout the layers.
Start the Traeger on Smoke with the lid open until the fire is established, 4 to 5 minutes. Preheat to 375 degrees F with the lid closed for 10 to 15 minutes.
Cover the potato dish with aluminum foil and cook on the grill grate for 15 minutes. Uncover dish, sprinkle remaining cheese over top, and place dish on top oven rack. Bake until cheese is bubbly and lightly browned on top, about 8 minutes.
Serve immediately, while still warm and gooey.