Potato Gratin with Green Chile

Ingredients:

Potatoes
Roasted New Mexico chiles
Cream
Garlic

Instructions:
Preparing a potato gratin is easiest when the ingredients are fully prepped prior to assembly. Peel and slice the potatoes thin (either with a simple handheld slicer or a sharp knife) placing the slices immediately in a bowl of cold water to prevent the potatoes from turning brown as you work. Grate the cheese, prepare the green chiles and place the cream in the saucepan and you are ready to assemble the gratin.

Place the drained, sliced potatoes into a saucepan of simmering cream for 5 minutes prior to layering the potatoes in the baking dish, providing a head start on the baking process. A quick rub of cut garlic to the bottom and sides of the baking dish provides just a hint of garlic to the gratin.

To include a middle layer of green chile, add half the potatoes to the baking dish, a layer of green chile, and then the remaining potatoes. It is important to note if you are using freshly roasted chiles, such as New Mexico chiles, be sure to taste the chiles and adjust the amount you add based on their heat factor. The heat factor of chiles will vary.

The potato gratin may be baked in one large baking dish (9 x 13 x 2-inch), but I have taken to baking smaller, multiple gratins. The smaller gratins are wonderful placed around the dining table allowing guests to easily serve themselves with ease, providing ample crispy topping for all. Another beautiful aspect of serving a gratin is that is can be baked up to a few days ahead and reheated prior to serving.

From bijouxs.com