Baked Chipotle Scalloped Potatoes

Preheat your oven to 375°F (190°C) and grease a baking dish.

In a saucepan over medium heat, melt the butter. Add the chopped onion and garlic, and sauté until they are soft and fragrant, about 5 minutes.

Stir in the flour and cook for another 2 minutes to form a roux.

Gradually whisk in the heavy cream and milk, making sure there are no lumps. Continue to cook and stir until the mixture thickens, about 5 minutes.

Add the minced chipotle peppers, salt, black pepper, and smoked paprika. Mix well.

Layer half of the sliced potatoes in the bottom of the prepared baking dish.

Pour half of the cream mixture over the potatoes and sprinkle with half of the shredded cheddar cheese.

Add the remaining potatoes in a second layer, pour the remaining cream mixture over them, and top with the remaining cheddar cheese and the grated Parmesan.

Cover the dish with foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.

Let the dish sit for 10 minutes before serving to allow it to set.

For a milder version, you can reduce the amount of chipotle peppers or omit them entirely and stick with traditional scalloped potatoes. If you’re cooking for picky eaters, try adding a layer of crumbled bacon or ham for extra flavor and protein. You can also mix in some chopped green onions or chives for a bit of freshness. And don’t hesitate to experiment with different types of cheeses—gruyere or mozzarella can be delightful alternatives to cheddar.