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Southwestern Potato Gratin

Southwestern Potato Gratin created by iris5555

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.

Ready In:
2hrs
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Chef Kate
Contributor
@Chef Kate
Contributor
"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."
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  1. 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.
    Reply
  2. iris5555
    Southwestern Potato Gratin Created by iris5555
    Reply
  3. Lavender Lynn
    Southwestern Potato Gratin Created by Lavender Lynn
    Reply
  4. Lavender Lynn
    Southwestern Potato Gratin Created by Lavender Lynn
    Reply
  5. Lavender Lynn
    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.
    Reply
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