Poblano Potato Gratin

Poblano Potato Gratin

serves 8

1 tsp. olive oil

2 large fresh poblano chilies, stemmed and seeded, cut into 2″ strips

1 onion, chopped

1 1/4 lbs. potatoes, peeled, cut into thin rounds

1 cup grated Oaxaca cheese or Mexican blend cheese

1 1/2 cups half & half

2 Tbs. flour

salt & pepper

Heat oven to 400°.

Heat olive oil in a skillet. Add poblano strips and onion and saute until onions are translucent.

Layer potato rounds in bottom of oiled pan or cast iron skillet, then sauteed poblano strips and onions, then cheese. Repeat 2 x, ending with cheese.

Whisk half & half, flour, 3/4 tsp. salt, & 3/4 tsp. pepper in small bowl. Pour over mixture.

Cover with foil and bake 30 minutes. Remove foil and return to oven until potatoes are tender and cheese is golden brown (about 20 minutes longer).

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One Response to “Poblano Potato Gratin”

  1. Chipotle Roast Chicken (Taco) Dinner « The Grateful Spread Says:

    […] twist. It’ll serve a crowd, so invite some friends over to share. Complete the meal with Poblano Potato Gratin, Grilled Corn with Chile-Lime Butter, and Mango Ice cream for […]

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