Tuesday, September 15, 2009

Potato-Green Chile Gratin


There are some days when I just feel like spending a lot of time in the kitchen. Even after a long or hard day, something about focusing all of my energy and thoughts on chopping and sauteeing and tasting and creating is very therapeutic. I can turn off my head, forget about everything, and just cook...

Jon grilled last night, so I decided to spend a lot of time on a side dish. I found the original recipe for this
Potato-Green Chile Gratin on the Epicurious web site. I made several changes, so my version is below.

Ingredients

  • Peppers; I used 3 Poblanos and 2 Anaheims
  • 1 large white onion, sliced
  • 2 cloves garlic, chopped
  • 3 large Russet potatoes
  • 2.5 c light cream
  • 1 c shredded cheddar cheese; I used white extra sharp cheddar
  • Salt and pepper
Directions
  • Roast the peppers over an open flame until the skins are charred. Transfer to a bowl or paper bag and cover. After 10 minutes, peel away the skins. Remove the seeds and slice into thin strips.
  • Roast onions in a baking dish in a 400 degree oven for 30 minutes.
  • Cut potatoes into slices just a bit smaller than 1/4 inch each. I did this by hand and was pretty impressed with how even all of the slices were! Cover with water until ready to assemble.
  • Heat 1 tbsp olive oil in a pot. Add garlic, saute for 2 minutes over medium heat. Add the cream and bring to a simmer. Remove from the heat and add half of the cheese; stir/whisk until creamy. Season with salt and pepper.
  • Butter the bottom of a large baking dish; I used a 9x13 Pyrex dish.
  • Drain and dry potatoes; place potatoes in a single slightly overlapping layer along the bottom of the dish. Top with some of the onions and peppers, then cheese, as well as a touch of salt. Continue making layers - potatoes, onions, peppers, cheese, salt, until you can end with a layer of potatoes. Pour the cream mixture over the potatoes and top with a touch more cheese.
  • Bake covered on 400 for 45 minutes; uncover and bake another 20-30 minutes. Let sit for 10 minutes to set-up before slicing and serving.

Look at these beautiful creamy layers.

This dish was delicious, comforting, and worth the time. The roasted peppers added some smoke and a touch of heat, but the flavor was not overpowering at all. I'm so happy to have leftovers that will last me a few days - only 3 potatoes made enough to serve at least 6 people.



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6 comments:

Stacy said...

This looks DECADENT!

Bridget said...

Isn't it nice when you don't have to worry about a main dish, so you get to spend a lot of time on the sides?

I love how many layers you have, and the combination of ingredients sounds really tasty.

Joelen said...

I've always wanted to buy those fresh and dried chiles at the ethnic market but wasn't sure how to really use them. Thanks for posting this - it's given me a reason to try working with chiles more often!

The Novice Chef said...

MMM that looks great!!

elly said...

Yum, this sounds delicious. I love potato gratin (who doesn't) and like you, am a big fan of mexican flavors. Putting this on the to-try list.

Jennifer Weightman said...

so funny that you said that about cooking being therapeutic. i was chopping onions and garlic and i was in heaven. people think im so weird. I just started to really get into cooking, im such a beginner but just getting married, i feel like i have a whole new appreciation for it, because im not just cooking for myself, its more fun to have someone to cook for. but i agree, its so soothing to me when im chopping/cooking haha!