THANKSGIVING WEEK: CREAMY SCALLOPED POTATOES WITH MONTEREY JACK AND CHIPOTLE

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.

INGREDIENTS

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.