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:

  1. 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.

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  2. 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!

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  3. 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.

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  4. 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!

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