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

garlic

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.