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.
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Angelica Zwide
[email protected]This gratin was amazing! I loved the combination of flavors and the cheesy, gooey texture. I will definitely be making this again and again.
Khaiden Weaton
[email protected]Overall, I thought this gratin was pretty good. I would make it again, but I would make a few changes to the recipe.
collins Trunk
[email protected]The gratin was a bit too salty for my taste. I think next time I will use less salt in the cheese sauce.
Hi Bro
[email protected]The gratin was a bit dry. I think next time I will add some more milk to the cheese sauce.
Shakeel Shakeel
[email protected]The gratin was easy to make, but it took longer to cook than the recipe said. I think next time I will start checking it for doneness sooner.
Musa Dukuza
[email protected]This gratin was a bit too rich for my taste. I think next time I will use less cheese.
CENTRE POINT TG
[email protected]The gratin was good, but I found it to be a little bland. I think next time I will add some more spices to the cheese sauce.
Kamal Arain
[email protected]This gratin was a little too spicy for me, but my husband loved it. I think next time I will use milder chiles.
Bridget Laxey
[email protected]I'm not a big fan of poblano chiles, but I decided to try this recipe anyway. I'm glad I did! The poblanos were not spicy at all and they added a nice flavor to the gratin. I will definitely be making this again.
Samuel Lidipe
[email protected]I made this gratin for a potluck and it was a huge success. Everyone loved it! I especially liked the fact that it can be made ahead of time. I made it the day before and then just reheated it in the oven before serving.
Charley Brandrick
[email protected]This gratin was easy to make and turned out perfectly. I followed the recipe exactly and it came out just as pictured. The potatoes were cooked through and the poblanos were still slightly crisp. The cheese sauce was creamy and flavorful.
Egor Bogdanov
[email protected]I loved the combination of potatoes and poblano chiles in this gratin. The poblanos added a nice smoky flavor to the dish. I also liked the addition of the cornbread crumbs. They gave the gratin a nice crispy topping.
galaxy galaxy
[email protected]This potato and poblano chile gratin was a hit with my family! The flavors were amazing and the dish was so cheesy and gooey. I will definitely be making this again!