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 recipe? It's crispy! It's delicious! There's chipotle peppers in it! It looks fancy, but it's really easy!
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.)
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.
📖 Recipe
Ingredients
- 2 lbs Yukon Gold potatoes, thinly sliced (⅛ of an inch is good—using a mandoline slicer or food processor is best)
- 1 –2 teaspoon chipotle in adobo sauce, minced or puréed (1 teaspoon is fairly mild, so adjust according to your own taste)
- 3 tablespoon olive oil
- salt to taste
Instructions
- Preheat oven to 375°F.
- Whisk together chipotle and olive oil. Brush the bottom and sides of a small baking dish with ⅓ of the oil mixture.
- 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.
- Bake for 75–90 minutes or until tops of potatoes are browned and crispy.
Robin (Masshole Mommy) says
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!
Anele @ Success Along the Weigh says
Absolutely stunning! Take out a serving for yourself then I'll take the rest. Promise to return the pan! 🙂
Kiersten says
There was definitely enough to share!
Brian @ A Thought For Food says
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!
Kiersten says
TMI! TMI! 😉
Liz @ A Nut in a Nutshell says
I SO want to try this! And I constantly have that problem with chipotle peppers in adobo. Good tip about the small freezer molds!
Jessi says
That looks amazing!
Parsley Sage says
Never had before...must remedy! These look gorgeous 🙂
Maryann says
that is quite beautiful. I wonder if my boys would like it?
Kiersten says
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.
Sommer@ASpicyPerspective says
That is just stunning! I've got to make this for our next dinner party.
Kare @ Kitchen Treaty says
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.
Kiersten says
Thank you! I've changed where I take my photos and it's been making a big difference. 🙂
Natalie says
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!
Kiersten says
I need to make hasselback potatoes someday. I still haven't done that! But this dish is definitely similar.
Shirley says
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.
Kiersten says
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...
Jackie @ Domestic Fits says
This looks glorious. SO perfect for the holidays.
Angie@Angie's Recipes says
This looks terrific! Love the presentation.
shelly (cookies and cups) says
These are gorgeous!! I love the idea of freezing the leftover peppers too!
Emily says
Kiersten! OH my deliciousness. I'm always looking for different side dishes, this one looks fancy without spending a week prepping!
Kiersten says
It's definitely one of those sides you can throw together--even if it doesn't look like it!
Cassie | Bake Your Day says
You are so right - this looks elegant and sophisticated but I love how simple the ingredients are. I would love this!
Nancy/SpicieFoodie says
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!
Kiersten says
Well, you are the Spicie Foodie. 😀 For me, a little bit goes a long way!
Dara says
This is sooo pretty! You're right, it does look sort of intimidating and fancy. Love the addition of chipotle.
sarah @ two tarts says
Recipes that look fancy but are actually easy are my absolute favorites. And this is gorgeous. And I love potatoes. YAY!
Kiersten says
Mine too. And I also love potatoes!
Courtney Rae Jones says
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.
Kiersten says
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.
Carol @ Always Thyme to Cook says
I've made something similar but not with the chipotle, have to try this. Looks fantastic!
Meghan @JaMonkey says
This looks delish!
Jayne says
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. 😛
Kiersten says
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!
Jeanette says
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.
Kiersten says
That is a good idea too!
Diane (createdbydiane) says
they are picture perfect and I'm sure DELICIOUS!