POTATO GREEN CHILE GRATIN
This one comes from a great vegetarian cook, Deborah Madison, and she's outdone herself with this dish. Very few ingredients, but a complexity of flavor. There's never any left, no matter how few or how many you are feeding. You can make it the day before, refrigerate it and simply reheat, covered at 350, after it has come to...
Provided by Lynnda Cloutier
Categories Potatoes
Time 1h
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 375. Set a rack in lower middle level.To roast chiles, put them on rack of broiler pan about 2 inches form heat. Roast,turning often with tongs, til skins are blackened, 5 to 8 minutes. Put chiles in bowl and cover with a plate. Let steam for about 15 minutes. Peel off skins with fingers or rub them off with paper towels. Don't try to rinse skins off or you'll lose a lot of flavor down the drain. Remove and discard the stems and seeds
- 2. Discard chile seeds and ribs if you'd like less heat and finely chop the chilies. Set aside
- 3. In medium pan, bring cream with garlic just to a simmer, then remove from heat. Set aside to steep. Peel potatoes and cut crosswise into 1/8 inch thick slices using a mandolin or sharp knife. Arrange 1/4 of the potatoes evenly in the bottom of a well buttered 2 quart shallow baking dish, overlapping them slightly, and sprinkle with salt and 1/4 of the chiles. Make 3 more layers in the same manner. Remove garlic from the cream and pour cream over potatoes.
- 4. Cover dish with foil and bake for 45 minutes. Remove foil and bake til gratin is golden brown and top is bubbly. about 30 minutes more. Let cool slightly before serving. Serves 6
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TrippyHazard Illusions
[email protected]This gratin is so easy to make. I love that I can have a delicious meal on the table in no time.
Muhammad Naseem
[email protected]I love how cheesy this gratin is. It's the perfect comfort food.
Aashiq Tazz
[email protected]This gratin is the perfect dish for a potluck or party. It's easy to make ahead of time and it always a hit with everyone.
kevin lackeram
[email protected]I'm not a big fan of green chiles, but I decided to give this recipe a try anyway. I'm so glad I did! The green chiles added a subtle flavor to the gratin that was really nice. I will definitely be making this again.
wilson waiharo
[email protected]This gratin is a great way to use up leftover potatoes. I love that I can make a delicious meal out of something that I would have otherwise thrown away.
Maryann Mosby
[email protected]I'm always looking for new potato recipes and this gratin is a great addition to my collection. It's a delicious and easy-to-make dish that I'm sure I'll be making again and again.
Md tushar Md tushar Md tushar
[email protected]This gratin is so easy to make. I love that I can throw it together in a few minutes and have a delicious meal on the table in no time.
James medina
[email protected]I love the combination of potatoes, green chiles, and cheese in this gratin. It's the perfect dish for a cold winter night.
Mis Akhi
[email protected]This gratin is the perfect comfort food. It's hearty, cheesy, and full of flavor. I love serving it with a side of roasted vegetables.
Aqil Ch
[email protected]I made this gratin for a dinner party and it was a huge success! Everyone loved it. The gratin was creamy, cheesy, and flavorful. I will definitely be making this again.
Nathaniel Myers
[email protected]This gratin is a great way to get your kids to eat their vegetables. My kids love the creamy sauce and the crispy potato topping. I sneak in some chopped spinach or broccoli and they don't even notice.
Lucky lucky Lucky
[email protected]I love how versatile this gratin is. You can add different ingredients to change up the flavor. I've added chopped broccoli, cauliflower, and even corn to the gratin. It's always delicious.
Stacy Raaijmakers
[email protected]This gratin is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, parties, and family gatherings and it's always a hit. Everyone loves the creamy sauce and the crispy potato topping.
Alisha Gibbons
[email protected]I've made this gratin several times and it's always a hit. It's a great way to use up leftover potatoes and cheese. I also like to add some chopped bacon or sausage to the gratin for extra flavor.
Jhumar Rani
[email protected]This gratin is the perfect dish for a cold winter night. It's hearty, comforting, and full of flavor. I love serving it with a side of crusty bread.
sushil rijal
[email protected]I'm not a big fan of green chiles, but I decided to give this recipe a try anyway. I'm so glad I did! The green chiles added a subtle flavor to the gratin that was really nice. I will definitely be making this again.
Yasir Saleem
[email protected]This is one of my favorite comfort food dishes. It's so easy to make and always turns out delicious. I love the creamy sauce and the crispy potato topping.
Mohammad Jeal
[email protected]I made this gratin for a potluck and it was a huge success! Everyone loved it. The combination of potatoes, green chiles, and cheese is always a winner.
Isco Isco
[email protected]This potato green chile gratin was a hit with my family! The potatoes were crispy on the outside and fluffy on the inside, and the green chile sauce was flavorful and cheesy. I will definitely be making this again.