Recipes/ Sides/ Tips & Hints/ Vegan/ vegan recipes/ vegetarian recipes

Crispy Chipotle Potato Tian

Crispy Chipotle Potato Tian Recipe

Crispy Chipotle Potato Tian
I don’t want to admit to you how many times I’ve written and then rewritten this post. What can you say about a potato tian? It’s crispy! It’s delicious! There’s chipotle peppers in it! It looks fancy, but it’s really easy!

Yukon Gold Potatoes
I wanted to make a sweet potato tian for Thanksgiving, but I couldn’t get it right so I decided to shelve the idea for a while. When I finally revisited it, I was feeling pretty tired of sweet potatoes, so I used Yukon Gold potatoes instead. And then, finally (FINALLY!), it turned out how I had envisioned. I suspect that Russet potatoes would work out well too, but make sure you buy small ones because the big ones might be harder to pack into a baking dish.

Freezing Leftover Chipotle Peppers

New topic! I love using chipotle peppers in my cooking, but most recipes only call for a small amount and then you’re left with an entire can of them sitting in the fridge.

(And you can’t throw away the leftovers! Or at least I can’t. My mom always told me that people who waste food go to hell and if I’m going to go to hell, it’s going to be for a better reason than throwing away chipotle peppers.)

How to Freeze Chipotle Peppers
Anyway! Here’s what you can do with your leftover chipotle peppers. Use an immersion blender, food processor, or countertop blender to puree the peppers and adobo sauce until smooth. You can either freeze them in one small freezer bag or plastic container or freeze single tablespoons of the mixture in an ice cube tray. Each tablespoon equals about one chipotle pepper, so the next time you have a recipe that calls for one, you’ll have them on hand.


Crispy Chipotle Potato Tian

Crispy Chipotle Potato Tian Recipe

Thinly sliced Yukon Gold potatoes are baked to crispy perfection in this spicy chipotle potato tian recipe.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4-6 servings


  • 2 lbs Yukon Gold potatoes, thinly sliced (1/8 of an inch is good—using a mandoline slicer or food processor is best)
  • 1–2 tsp chipotle in adobo sauce, minced or puréed (1 tsp is fairly mild, so adjust according to your own taste)
  • 3 tbsp olive oil
  • salt to taste


  1. Preheat oven to 375°F.
  2. Whisk together chipotle and olive oil. Brush the bottom and sides of a small baking dish with 1/3 of the oil mixture.
  3. Place potatoes standing up in baking dish. You want them to be as tightly packed as possible. Brush tops of potatoes with remaining oil mixture and salt to taste.
  4. Bake for 75–90 minutes or until tops of potatoes are browned and crispy.


It’s important to pack the potatoes into your baking dish as tightly as possible. To make sure you’re using the right size, before you slice the potatoes, place them in your baking dish to get an idea of how they’ll fit. (I’m using an 11 1/2-inch oval baking dish.)

You Might Also Like


  • Reply
    Robin (Masshole Mommy)
    December 3, 2012 at 8:04 am

    It looks like it would take so much longer to make this than it actually does. It sounds pretty god, actually and I really think I’d like to try this at some point!

  • Reply
    Anele @ Success Along the Weigh
    December 3, 2012 at 8:30 am

    Absolutely stunning! Take out a serving for yourself then I’ll take the rest. Promise to return the pan! 🙂

    • Reply
      December 3, 2012 at 7:58 pm

      There was definitely enough to share!

  • Reply
    Brian @ A Thought For Food
    December 3, 2012 at 8:48 am

    I made my first potato gratin a few months ago and tingled down there (you know… in the special area) every time I had a bite. Needless to say, I’m excited to give your potato tian dish a try!

  • Reply
    Liz @ A Nut in a Nutshell
    December 3, 2012 at 9:24 am

    I SO want to try this! And I constantly have that problem with chipotle peppers in adobo. Good tip about the small freezer molds!

  • Reply
    December 3, 2012 at 9:28 am

    That looks amazing!

  • Reply
    Parsley Sage
    December 3, 2012 at 9:41 am

    Never had before…must remedy! These look gorgeous 🙂

  • Reply
    December 3, 2012 at 9:42 am

    that is quite beautiful. I wonder if my boys would like it?

    • Reply
      December 3, 2012 at 7:55 pm

      It’s a little bit spicy, so it might not be kid-friendly–you can make it without the chipotle though or sub in garlic, herbs, or even shredded cheese.

  • Reply
    [email protected]
    December 3, 2012 at 10:17 am

    That is just stunning! I’ve got to make this for our next dinner party.

  • Reply
    Kare @ Kitchen Treaty
    December 3, 2012 at 10:40 am

    Okay, so I’ve been freezing chipotle peppers for awhile in an ice cube tray just like that. But I just froze one pepper and some adobo sauce per cube and it was such a mess trying to thaw and chop after they’d been frozen. You are brilliant my dear!

    And that tian is definitely stunning. That light! Gorgeous photo.

    • Reply
      December 3, 2012 at 7:54 pm

      Thank you! I’ve changed where I take my photos and it’s been making a big difference. 🙂

  • Reply
    December 3, 2012 at 10:53 am

    This dish makes for such a beautiful presentation, kinda like hasselback potatoes but probably even easier to make (if you can use a mandoline) and serving sizes can be adjusted the individual. Love how the chipotle flavour is added too!

    • Reply
      December 3, 2012 at 7:50 pm

      I need to make hasselback potatoes someday. I still haven’t done that! But this dish is definitely similar.

  • Reply
    December 3, 2012 at 11:45 am

    I love this! It reminds me of a gratin, but way healthier without all that cream. And so pretty. I can see how Yukons would work better. I think the water content and sugars in sweet potatoes can throw off recipes.

    • Reply
      December 3, 2012 at 7:49 pm

      Yeah, they weren’t getting crispy like I wanted on the top and the bottoms were getting mushy. I know sweet potato tians exist, but I just couldn’t get it right myself…

  • Reply
    Jackie @ Domestic Fits
    December 3, 2012 at 12:10 pm

    This looks glorious. SO perfect for the holidays.

  • Reply
    [email protected]'s Recipes
    December 3, 2012 at 1:07 pm

    This looks terrific! Love the presentation.

  • Reply
    shelly (cookies and cups)
    December 3, 2012 at 1:24 pm

    These are gorgeous!! I love the idea of freezing the leftover peppers too!

  • Reply
    December 3, 2012 at 2:07 pm

    Kiersten! OH my deliciousness. I’m always looking for different side dishes, this one looks fancy without spending a week prepping!

    • Reply
      December 3, 2012 at 7:48 pm

      It’s definitely one of those sides you can throw together–even if it doesn’t look like it!

  • Reply
    Cassie | Bake Your Day
    December 3, 2012 at 2:15 pm

    You are so right – this looks elegant and sophisticated but I love how simple the ingredients are. I would love this!

  • Reply
    December 3, 2012 at 2:39 pm

    You had me at chipotle…or wait was it potato? What a great recipe with two of my favorite ingredients. I love what you do with the leftover chipotles. Being a fire mouth I usually use the whole or half the can so nothing leftover. Thanks for sharing your tian it looks amazing!

    • Reply
      December 3, 2012 at 7:47 pm

      Well, you are the Spicie Foodie. 😀 For me, a little bit goes a long way!

  • Reply
    December 3, 2012 at 3:18 pm

    This is sooo pretty! You’re right, it does look sort of intimidating and fancy. Love the addition of chipotle.

  • Reply
    sarah @ two tarts
    December 3, 2012 at 3:26 pm

    Recipes that look fancy but are actually easy are my absolute favorites. And this is gorgeous. And I love potatoes. YAY!

    • Reply
      December 3, 2012 at 7:46 pm

      Mine too. And I also love potatoes!

  • Reply
    Courtney Rae Jones
    December 3, 2012 at 7:23 pm

    Awesome idea for the chipotle peppers! 🙂
    This tian is gorgeous! Looks so fancy!
    And I agree…there are better reasons to go to hell. That totally made me giggle.

    • Reply
      December 3, 2012 at 7:44 pm

      Yeah, I mean, if I’m going to go to hell, it’s going to be for stealing a helicopter or something really awesome like that. Not for throwing away food.

  • Reply
    Carol @ Always Thyme to Cook
    December 3, 2012 at 8:49 pm

    I’ve made something similar but not with the chipotle, have to try this. Looks fantastic!

  • Reply
    Meghan @JaMonkey
    December 3, 2012 at 9:40 pm

    This looks delish!

  • Reply
    December 3, 2012 at 10:06 pm

    This is like the upped version of hasselback potatoes. I can try this with sambal too and see how it goes. Yay to more carbs. 😛

    • Reply
      December 4, 2012 at 10:03 am

      I was thinking about using sriracha instead of chipotle, but I already have a sriracha potato chip recipe on my blog. 🙂 But yeah, I think a variety of hot sauces would work on this!

  • Reply
    December 3, 2012 at 10:15 pm

    Just stunning – love the presentation! And your tip for freezing the extra peppers is great – I just lay them out on plastic wrap and freeze the into balls, but this looks like a fantastic idea.

    • Reply
      December 4, 2012 at 10:02 am

      That is a good idea too!

  • Reply
    Diane (createdbydiane)
    December 3, 2012 at 11:21 pm

    they are picture perfect and I’m sure DELICIOUS!

  • 1 2

    Leave a Reply

    Oh My Veggies