Potato-Green Chile Gratin
Green chiles and creamy potatoes are meant to be together.
Ingredients
6 Poblano or Nu Mex Chiles
2 cups heavy cream or half & half
1 large clove garlic
2 lbs. yukon gold potatoes
Kosher salt
Instructions
Preheat oven to 375 degrees F.
Roast and peel the chiles. Cut the chiles into 1/4 inch thick strips.
Place cream and garlic into a sauce pan and bring just to simmer then remove from heat. Peel potatoes and cut crosswise into 1/16 inch thick slices.
Arrange one-third of the potatoes evenly in the bottom of a well buttered 1 1/2 quart baking dish, overlapping them slightly. Sprinkle with salt and add half of the chiles. Repeat the potato and chile layers, ending with a layer of potatoes.
Remove the garlic from the warm cream and pour over potatoes. Cover dish with foil and bake in lower third of oven 45 minutes.
Remove foil and bake, basting the top occasionally, until gratin is golden brown on top and bubbling, about 30 more minutes. Cool slightly before serving.
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Tips for the Best Potato-Green Chile Gratin
Potato Choice: Yukon Gold potatoes hold their shape beautifully while staying ultra-creamy, but Russet potatoes work great if you prefer a softer, melt-in-your-mouth texture.
Chile Prep: Roasting and peeling your Poblano or NuMex chiles adds a deep, smoky flavor that elevates the rich garlic cream.
Serving Idea: This creamy, savory gratin makes a cozy side dish for roasted meats, grilled chicken, or holiday gatherings!
