Yukon Gold Gratin with Chilies, Cilantro and Cheese

By jjadin

Ingredients

• 4 large poblano chilies
• 2 teaspoons minced garlic
• 3 1/2 pounds medium Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices
• 3/4 cup coarsely chopped fresh cilantro
• 2 cups canned low-salt chicken broth
• 2 cups whipping cream
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup crumbled queso añejo or Romano cheese
• Additional chopped fresh cilantro

Details

Servings 10

Preparation

Step 1

Preheat oven to 400°F. Char chilies over gas flames or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.

Butter 13x9x2-inch glass baking dish. Sprinkle garlic over bottom of dish. Arrange 1/4 of potatoes in dish. Sprinkle with salt and pepper, then with 1/3 of chilies and 1/3 of cilantro. Repeat layering of potatoes, chilies and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper.

Tent dish with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover. Sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool slightly. Sprinkle with cilantro.