Potato and Poblano Chile Gratin
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
3 pounds red-skinned potatoes
1 Tbsp. olive oil
5 fresh poblano chiles, seeded, peeled, chopped
1 medium onion, sliced
2 cups whipping cream
1 cup whole milk
1 large garlic clove
2-1/2 cups (packed) grated Gruyère cheese
Preheat oven to 350F. Butter 13″x 9″x 2″ glass baking dish. Cook the potatoes in a pot of boiling salted water until tender, about 25 minutes. Drain the potatoes in colander and cool completely. Peel and slice potatoes into 1/2″ thick rounds. Place the potatoes in a large bowl and sprinkle them with salt and pepper.
Heat the oil in heavy large skillet over medium-high heat. Add the chiles and onion and sauté until the onion is very soft, about 15 minutes. Transfer the chile mixture to a food processor and add the cream, milk and garlic. Blend to form a thick sauce. Season the sauce to taste with salt and pepper. Pour the sauce over the potatoes and stir gently to coat. Overlap half of the potatoes with the sauce in the bottom of the prepared dish. Sprinkle with half of the cheese and top with the remaining potatoes and sauce, then the remaining cheese. Bake the gratin until heated through and brown on top, about 30 minutes.
Makes 10-12 servings.
Recipe from Bon Appétit “Too Busy To Cook?” May 2003.