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    You are in: Home / Recipes / Light Scalloped Potatoes With Roasted Chiles Recipe
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    Light Scalloped Potatoes With Roasted Chiles

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    kitchenslave03's Note:

    From Food Network Magazine

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the broiler. Put the poblano cut-side down on baking sheet and broil until the skin is browned in spots, about 5 minute Transfer to bowl, cover with plastic wrap and let cool 5 minute Peel the skin off the pepper then chop into small pieces.
    2. 2
      Preheat the oven to 400. Lightly butter a 2 quart baking dish. Heat 2 T butter in large skillet over med-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minute Add the potatoes, chicken broth, 1 1/2 t salt, and pepper to taste and bring to a boil. Reduce the heat to med and cook, stirring gently, until potatoes are tender, 10-12 minute.
    3. 3
      Arrange half the potato-broth mixture in the baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 min before serving. Serve with crema if desired.

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    Ratings & Reviews:

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    Nutritional Facts for Light Scalloped Potatoes With Roasted Chiles

    Serving Size: 1 (274 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.6
     
    Calories from Fat 52
    25%
    Total Fat 5.8 g
    8%
    Saturated Fat 3.3 g
    16%
    Cholesterol 13.8 mg
    4%
    Sodium 101.2 mg
    4%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 2.9 g
    11%
    Sugars 2.1 g
    8%
    Protein 6.7 g
    13%

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