Prep 30 mins
Cook 1 hr 30 mins
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.
- 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)
- 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.
Having no fresh poblamos, we used canned roasted chiles, and also substituted Romano cheese. The potatoes cooked through nicely and the cheese layer on the top cooked to a rich abstract pattern. We enjoyed this with a pork tenderloin and asparagus. Made for Please Review My Recipe March 2008.
Excellent, even though I made some changes. I used half and half rather than whipping cream and substituted Romano for the queso anejo. As I reduced the dish, I needed to bake it for only one hour.