Marry Me Potatoes

There is a great (essentially vegetarian) restaurant in Victoria, BC called Rebar Modern Food.  Whenever I am over on the Island I have to have at least one meal there, generally brunch – the lemon-ricotta pancakes are TO DIE!! 

 

A few years ago they published a cookbook and I have enjoyed cooking many, many items from it and by far the most popular dish has been the Yukon Gold and Yam Scalloped Potatoes with Chipotle Cream. How popular you might ask?  To date I have been on the receiving end of not less than 4 proposals of marriage.

 

The fact that all of them were from men already married to dear friends of mine is irrelevant – these potatoes are THAT GOOD. 

Trust.

 

To that end I am making them this weekend for a non-married male – will report back with photos and any other interesting developments that may arise …

 

Marry Me Potatoes (recipe adapted from Rebar Modern Food)

 

INGREDIENTS

 

v      4 large Yukon gold potatoes, peeled and sliced thinly

v      4 large yams (preferably the dark orange variety), also peeled and sliced thinly

v      4 tablespoons unsalted butter

v      sea salt & freshly ground pepper

v      ¼ cup (about) flour

v      1 pint whipping cream (I never claimed that these were in any way low-fat or healthy)

v      4 chipotle chilies in adobo sauce (I use the Herdez brand, easy to find and reliable)

v      1 cup shredded apple-smoked cheddar (if you can’t find this cheese you can use smoked Gouda, but the cheddar is WAY better)

 

DIRECTIONS

 

v      Preheat oven to 350

v      Lightly grease a 9×13 pyrex or ceramic dish

v      Make chipotle cream:  puree the whipping cream and chilies in a blender or food processor

v      Start by placing the Yukon Gold slices on the bottom, overlapping slightly

v      Add a layer of the yams

v      Sprinkle with slat and pepper, 1 tablespoon flour and small dabs of the butter – about 1 tablespoon

v      Repeat the layers until all the potatoes are used or the dish is full to about a ¼ inch from the top

v      Pour chipotle cream over potatoes to cover

v      Cover dish with foil and bake for 45 minutes to an hour, until bubbly and the potatoes are cooked through

v      About 15 minutes before done, remove foil and sprinkle cheese on top

 

Let sit about 10 minutes before serving and ENJOY! (and don’t be surprised if you get proposed to – or at least propositioned!!)