We covered the turkey last week. Now, it's time to start planning the rest of The Big Meal. This week, we'll share recipes for Thanksgiving side dishes. Today's comes from Food & Wine magazine's website.
2 cups heavy cream
1 cup whole milk
1 garlic clove, finely grated
2 to 3 chipotles chiles in adobo, seeded and minced, plus 1 tablespoon adobo sauce
Kosher salt and freshly ground pepper
2 1/2 lbs baking potatoes, peeled
1 cup shredded Monterey Jack cheese (about 3 ounces)
1/4 cup finely chopped chives
For directions on how to prepare this recipe, follow this link.
Sign Up and Save
Get six months of free digital access to The Idaho Statesman