Sweet & Spicy Scalloped Sweet Spuds

Step 1: Potatoes ... This is where a mandolin comes in handy. You can cut them by hand; but, a vegetable slicer or mandolin will save you so much time. Also, you really want the potatoes very thin and evenly cut.

Step 2: Chipotles ... I use my mini food processor for this. When, I buy a can, I immediately puree them; and, put them in a small ziploc bag and freeze. Then, I can use as much as I want ... when I want. Simply slice off what you need. But, if you don't have a small food processor, just mash them up using the back of a knife and a fork. you will get a similar result. But, puree - if possible.

Step 3: Cream ... Add the chipotles and syrup to the cream; and, mix until well combined.

Step 4: Casserole ... I use a 9x9" casserole dish; but, you could also use a similar sized round dish as well. Butter the dish, or use a non-stick spray.

Step 5: Add one layer of potatoes (over lapping a bit), a few onion rings; and, a pinch of both salt and pepper. Then, keep repeating until you have used all the potatoes and onions. I try NOT to have any onions on the top layer. Then, pour the chipotle/maple cream over the entire casserole. Cover tightly with foil.

Step 6: Bake ... In a preheated oven, middle shelf, at 375 degrees, for 30 minutes. Then, uncover; and, continue to cook another 45-55 minutes. You want the potatoes - tender and golden brown. And, most of the cream will have reduced.

Step 7: Serve and ENJOY! ... Let them rest, covered, a good 5-10 minutes before serving. They really go with just about any dish. Just a nice twist on the cheesy (au gratin); or, the basic scalloped potatoes.