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Chipotle Potato Stacks

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Prep 20 min
Total 60 min
Servings 4

Try this flavorful twist on scalloped potatoes using potatoes. MORE+ LESS-

By Betty Crocker Kitchens

September 13, 2016

Ingredients

Potatoes

medium potatoes

tablespoons olive oil

1/2

teaspoon salt

Chipotle Sauce

canned chipotle chile in adobo sauce, finely chopped, and 2 to 3 teaspoons adobo sauce

clove garlic, finely chopped

teaspoons olive oil

tablespoon grated lime peel

tablespoon fresh lime juice

tablespoons chopped fresh cilantro

Steps

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1

Heat oven to 400°F. Using mandoline or food processor fitted with 1/8-inch slicing blade, cut potatoes into thin slices. Arrange potato slices in stacks of 3 to 4 slices on ungreased 15x10-inch pan. Brush with 2 tablespoons olive oil; sprinkle with salt.
2

Bake 35 to 45 minutes or until potatoes are tender.
3

Meanwhile, make Chipotle Sauce. In small bowl, stir chile, adobo sauce, garlic, oil, lime peel and lime juice until well blended. Add cilantro; mix well.
4

Brush sauce over potatoes. To serve, arrange 12 to 15 slices of potato together, making 8 stacks; drizzle with remaining sauce. If desired, garnish with additional cilantro.

Expert Tips

Spicy flavorful potato stacks pair perfectly with lime-flavored chicken breasts.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 1 1/2g 7% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 350mg; 14%
Potassium: 940mg; 27%
Total Carbohydrate: 38g; 13%
Dietary Fiber 4g 17% Sugars 2g
Protein: 4g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 15%; 15%
Calcium: 4%; 4%
Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;