Potato and poblano gratin is a creamy, cheesy dish that is perfect for a comforting meal. The combination of potatoes, poblanos, and cheese is irresistible, and the gratin is sure to be a hit with everyone at the table. The dish is also very easy to make, so it is perfect for busy weeknights. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will love.
Here are our top 2 tried and tested recipes!
POTATO AND POBLANO GRATIN
Provided by Marcela Valladolid
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
- In a medium bowl, combine the poblano strips and corn.
- In a small bowl, mix together the half-and-half and crema.
- Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
- Let stand 10 minutes before serving.
- Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.
POTATO AND POBLANO CHILE GRATIN
Provided by Juana Vázquez-Gómez
Categories Milk/Cream Pepper Potato Side Bake Buffet Casserole/Gratin Hot Pepper Spring Winter Swiss Cheese Potluck Bon Appétit California Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain potatoes in colander; cool completely. Peel and slice potatoes into 1/2-inch-thick rounds; place in large bowl. Sprinkle potatoes with salt and pepper.
- Heat oil in heavy large skillet over medium-high heat. Add chiles and onion and sauté until onion is very soft, about 15 minutes. Transfer chile mixture to food processor. Add cream, milk, and garlic; blend to form thick sauce. Season sauce to taste with salt and pepper. Pour sauce over potatoes; stir gently to coat. Overlap half of potatoes with sauce in bottom of prepared dish. Sprinkle with half of cheese. Top with remaining potatoes and sauce, then remaining cheese. Bake gratin until heated through and brown on top, about 30 minutes.
Tips:
- Choose the right potatoes: Yukon Gold or Russet potatoes are the best choices for this dish, as they hold their shape well when baked.
- Slice the potatoes thinly: This will help them cook evenly and quickly.
- Use a sharp knife: A sharp knife will make it easier to slice the potatoes thinly and evenly.
- Layer the potatoes and poblanos in a baking dish: Make sure to overlap the potatoes and poblanos slightly so that they cook evenly.
- Season the potatoes and poblanos: Season with salt, pepper, garlic powder, and paprika before baking.
- Bake the potatoes and poblanos until tender: This will take about 30-35 minutes.
- Top the potatoes and poblanos with cheese: Use a good quality cheddar cheese or a mixture of cheddar and mozzarella cheese.
- Broil the potatoes and poblanos until the cheese is melted and bubbly: This will take about 5-7 minutes.
Conclusion:
Potato and Poblano Gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The creamy potatoes and poblanos are topped with melted cheese and baked until golden brown. This dish can be served as a main course or a side dish. So next time you're looking for a hearty and flavorful dish, try this Potato and Poblano Gratin. You won't be disappointed!
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