Potato Gratin with Chipotle Sauce

Ingredients

• 0.3 teaspoon pepper black
• 1  chipotle chile in adobo sauce canned drained chopped
• 0.3 cup flour all-purpose
• 2  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 2.5 cups milk 1% low-fat
• 8 ounces monterrey jack cheese shredded
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 0.5 teaspoon salt 
• 3 pounds yukon gold potatoes ( 10 medium)

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• microwave

Directions

1. Preheat oven to 35
2. . Pierce potatoes with a fork. Microwave at HIGH 12 to 15 minutes or until tender; cool slightly and cut into 1/2-inch slices.
3. Layer potato slices in a 13 x 9-inch baking dish coated with cooking spray.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add onion and garlic; saut 5 minutes or until soft. Spoon onion mixture over potatoes.
6. Place flour in a small bowl; gradually add milk, stirring with a whisk until blended.
7. Pour mixture into pan, and cook over medium-high heat 2 minutes or until thick, stirring constantly.
8. Add cheese and next 4 ingredients; stir until cheese melts.
9. Pour cheese mixture over potato mixture.
10. Bake at 350 for 35 minutes or until bubbly.
11. Let stand 10 minutes before serving.