POTATO-GREEN CHILE GRATIN
Provided by Deborah Madison
Categories Milk/Cream Potato Side Bake Casserole/Gratin Hot Pepper Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Lay chiles on their sides on rack of a gas burner and turn flame on high. (Or put chiles on rack of broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer chiles to a bowl and let stand, covered, 15 minutes.
- Rub skins off chiles with paper towels and discard stems and seeds (if desired, devein to further reduce heat).
- Bring cream with garlic just to a simmer and remove from heat. Peel potatoes and cut crosswise into 3/4-inch-thick slices using mandoline.
- Arrange one fourth of potatoes evenly in bottom of a well-buttered 2-quart shallow baking dish, overlapping them slightly, and sprinkle with salt to taste and one fourth of chiles. Make 3 more layers in same manner. Remove garlic from cream and pour cream over potatoes. Cover dish with foil and bake in lower third of oven 45 minutes. Remove foil and bake until gratin is golden brown on top and bubbling, about 30 minutes more. Cool slightly before serving.
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Sanet George
[email protected]This gratin was easy to make and turned out great! I used a combination of green chiles and poblano peppers for the sauce, and it gave it a nice smoky flavor. I served it with roasted chicken and it was a perfect meal.
Ahmadey Aden
[email protected]This gratin was delicious! The potatoes were cooked perfectly and the green chile sauce was creamy and flavorful. I especially liked the crispy potato topping. I will definitely be making this again.
Stephy Warren
[email protected]This recipe was a bit bland for my taste. I added some extra spices and it was much better. I would also recommend using a sharp cheddar cheese for a more flavorful gratin.
Kim Simmons
[email protected]This gratin was a bit too cheesy for my taste. I would recommend using less cheese or using a milder cheddar cheese.
FoolishRich Life
[email protected]I'm not a huge fan of gratin dishes, but this one was really good. The potatoes were cooked perfectly and the green chile sauce was creamy and flavorful. I would definitely make this again.
laura parker
[email protected]This gratin was easy to make and turned out great! I used a combination of green chiles and poblano peppers for the sauce, and it gave it a nice smoky flavor. I served it with roasted chicken and it was a perfect meal.
Peter Townsend
[email protected]I followed the recipe exactly and the gratin turned out perfect. It was creamy, cheesy, and flavorful. I will definitely be making this again.
Christal Vaipa
[email protected]This recipe was a bit bland for my taste. I added some extra spices and it was much better. I would also recommend using a sharp cheddar cheese for a more flavorful gratin.
Laurie Brooks
[email protected]I've made this gratin several times now and it's always a hit. It's a great way to use up leftover mashed potatoes and it's always a crowd-pleaser.
Crazy tee
[email protected]This gratin was a bit more work than I expected, but it was worth it. The finished dish was creamy, cheesy, and flavorful. I will definitely be making this again for special occasions.
Himal gaming
[email protected]I'm always looking for new and exciting side dishes, and this potato green chile gratin definitely fits the bill. It's easy to make and absolutely delicious. I especially liked the crispy potato topping.
Erin Greene
[email protected]This recipe is a keeper! The gratin was cheesy, creamy, and flavorful. I loved the combination of potatoes and green chiles. I will definitely be making this again and again.
Pramod Koirala
[email protected]I made this gratin for a potluck and it was a huge success. Everyone raved about it and asked for the recipe. I will definitely be making this again.
Italaiane Brito
[email protected]Wow! This dish was absolutely delicious. The potatoes were perfectly tender and the green chile sauce was creamy and flavorful. I highly recommend this recipe.
gouwie sadien
[email protected]This recipe was easy to follow and turned out great! I used a combination of green chiles and poblano peppers for the sauce, and it gave it a nice smoky flavor. The gratin was a perfect side dish for our roasted chicken.
Yamuna Pathak
[email protected]I'm not usually a fan of gratin dishes, but this one was amazing! The potatoes were cooked perfectly and the green chile sauce was delicious. I especially liked the addition of the sharp cheddar cheese.
Suhaib Khan
[email protected]This potato green chile gratin was a hit at our dinner party! Everyone loved the creamy, flavorful sauce and the crispy potato topping. I will definitely be making this again.