- 4 fresh poblano peppers
- 4-5 large potatoes (russet or gold), thinly sliced using food processor or mandoline
- 2 cloves garlic, finely chopped
- 3/4 cup chopped cilantro
- 2 cups heavy cream
- 2 cups chicken stock
- 1 1/2 cup monterrey jack cheese
Turn oven on broil. Cut chiles in half and remove seeds. Place on baking sheet skin side up and roast 15-20 minutes until skin is charred. Use tongs to add to a zip lock bag. Seal to steam skin off for 5-30 minutes. Remove skin and chop.
In 9x13 baking dish, layer casserole as follows:
season with s&p
1/3 chiles and cilantro
Repeat to form 3 layers and end with remaining potatoes.
Mix together stock and cream. Season with salt and pepper. Pour over potatoes. Bake in oven at 425 covered for 1 hour. Remove cover, top with cheese and bake ~20 additional minutes until cheese is bubbly.
Allow to rest for at least 10 minutes and serve.