Recipe by Chef Kate
Roasted poblanos are so good in this! From the Bon Appetit Cookbook via Rob Kaspar in the Baltimore Sun. Queso Anejo is a salty, dry, aged white cheese but Romano is an acceptable substitute.
Top Review by rosslare
Love a potato gratin using raw potatoes, cream and chicken broth. It bakes to such perfection! This one has an unique addition, roasted poblanos and cilantro, which give wonderful flavour to the old favourite.
- 4 large poblano chiles
- 2 garlic cloves, minced
- 3 1⁄2 lbs yukon gold potatoes, peeled, cut into 1/8- inch slices
- salt and pepper
- 3⁄4 cup cilantro, coarsely chopped, fresh (plus extra for garnish)
- 2 cups chicken broth (preferably homemade or at least low sodium)
- 2 cups whipping cream
- 1 1⁄2 cups monterey jack cheese, shredded (about 6 ounces)
- 1⁄2 cup queso anejo, crumbled (or Romano cheese)
Directions See How It's Made
- Preheat oven to 400 degrees.
- Char chiles over gas flame or in a broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop chiles.
- Butter a 13-inch-by-9-inch-by- 2-inch glass baking dish. Sprinkle garlic over bottom of dish.
- Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of the chiles and 1/3 of the cilantro. Repeat layering of potatoes, chiles and cilantro, 2 more times, seasoning with salt and pepper. Top with any remaining potatoes.
- Pour broth over, then cream. Sprinkle with salt and pepper.
- Cover dish with aluminum foil. Bake until potatoes are tender, about 1 hour and 15 minutes.
- Uncover, sprinkle cheeses over the potatoes and continue baking until liquid thickens, about 15 minutes.
- Cool slightly. Sprinkle with cilantro. Serve and enjoy.