When the days are short and the nights are cold, folks want nothing more than a warm filling meal with a melt-in-your-mouth side dish. While traditional au gratin potatoes are soul-satisfying, why not tease your guests with a twist to this traditional favorite.
Chef Ted Walter’s (Passionfish Restaurant in Pacific Grove, CA) specialty is Chile Idaho Potatoes. Thinly sliced Idaho potatoes are tossed in tomato paste, garlic puree, chipotle in adobo puree, paprika, whole milk, heavy cream and cheddar cheese and baked until tender. It’s easy, it’s delicious and it can accompany any protein.
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