Southwestern Potato Gratin
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:
- 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.
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