Saturday, November 17, 2012

Mexican Potato Gratin

  • 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:
cooking spray
1/4 potatoes
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.

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