Gratin: Southwestern Potato Gratin
Goes good with any Mexican entree of pork, chicken or beef
Ingredients
- 3 large poblano chilies
- 3/4 c. coarsely chopped fresh cilantro plus additional for garnish
- 2 garlic cloves, minced
- 3-1/2 lbs. yukon gold or russet potatoes, peeled, cut into 1/8-inch thick slices
- 2 cups low-sodium chicken broth
- 2 c. whipping cream
- 1-1/2 c. (6 oz.) Monterey Jack cheese, shredded
- 1/2 c. Romano cheese, shredded or crumbled queso anejo cheese
Instructions
Place chilies on a baking sheet and broil to char skins. Turn peppers with tongs until all 4 sides are blackened. Watch them closely, this doesn’t take long. When all 4 sides are charred, place them in a paper lunch bag; let stand 10 minutes. Peel, seed and chop chilies. Set them aside.
Grease a 9x13x2-inch baking dish. Sprinkle garlic over bottom of dish. Arrange 1/4 of potatoes in a single layer, overlapping a bit. Sprinkle with salt and pepper then with 1/3 of the chilies, and 1/3 of the cilantro.
Repeat layering of potatoes, chilies and cilantro 2 more times, seasoning potatoes with salt and pepper.
Top with remaining potatoes. Pour broth over, then cream. Sprinkle with salt and pepper.
Cover dish with aluminum foil. Bake at 400 degrees for 1 hour 15 minutes, until potatoes are tender. Uncover.
Sprinkle cheeses over potatoes and continue baking until liquid thickens, about 15 minutes. Cool slightly.
Sprinkle with cilantro and serve.
NOTE: Or you can bake at 350 degrees for 2 hours, uncover after 1 hour 30 minutes.