Potato And Poblano Chile Gratin
- 3 pounds red-skinned potatoes
- 1 tablespoon olive oil
- 5 fresh poblano chiles seeded, peeled, and chopped - (abt 4 cups)
- 1 medium onion sliced
- 2 cups whipping cream
- 1 cup whole milk
- 1 large garlic clove
- 2 1/2 cups grated Gruyère cheese - (packed) abt 10 oz
Preheat oven to 350 degrees. Butter 13- by 9- by 2-inch glass baking dish. Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain potatoes in colander; cool completely. Peel and slice potatoes into 1/2-inch-thick rounds; place in large bowl. Sprinkle potatoes with salt and pepper.
Heat oil in heavy large skillet over medium-high heat. Add chiles and onion and sauté until onion is very soft, about 15 minutes. Transfer chile mixture to food processor. Add cream, milk, and garlic; blend to form thick sauce. Season sauce to taste with salt and pepper.
Pour sauce over potatoes; stir gently to coat. Overlap half of potatoes with sauce in bottom of prepared dish. Sprinkle with half of cheese. Top with remaining potatoes and sauce, then remaining cheese. Bake gratin until heated through and brown on top, about 30 minutes.
This recipe yields 10 to 12 servings.
"The women in my life taught me the beauty of a good meal. I still use many of their recipes today, but unlike my grandmother I don't spend an entire day in the kitchen. Fortunately, my husband and kids like to cook, so I've found a balance between my grandmother's time-intensive recipes and my mother's practicality. "