Ingredients
- 6 russet potatoes, peeled and sliced thin
- 1 clove garlic, peeled and sliced in half
- 1 cup grated Gruyere cheese
- 2-3 whole Hatch green chiles, peeled and seeded
- 3 cups heavy cream
- salt and pepper
- 3 Tbsp. fresh chives, minced
Preparation
Step 1
Preheat oven to 375 degrees. Rub the cut sides of a garlic clove on the bottom and sides of a 9-13 baking dish or 6 individual gratin dishes (10 1/2")
Prep all ingredients before putting together. Peel and slice potatoes, placing them immediately into a large bowl of ice water as you work to prevent browning. Prepare the peeled, seeded green chiles by slicing lengthwise and opening up flat into a single layer. Grate the cheese and place the cream in a large saucepan and place on stove top over a medium heat and bring to a simmer.
Drain and pat dry the potatoes in a dishtowel and place in the saucepan pf simmering cream for 5 minutes. Using a slotted spoon, remove the potato slices placing half in the baking dish or individual baking dishes to create the first layer. Sprinkle with a pinch of salt and pepper. Arrange green chiles flat in a single layer over the potatoes. Adjust the quantity of chiles to suit your individual taste, about 2-3 chiles for large dish, 1/2 for individual dishes.
Cover the chiles with the remaining potatoes pressing down to smooth evenly. Pour remaining cr3am form the saucepan over potatoes, distributing evenly if making individual gratins, then top with the Gruyere cheese and another sprinkler of salt and pepper.
Place the gratins on a baking sheet and bake in a 375 degree oven for about 45 minutes until the potatoes are tender and the top is browned and bubbly. Remove from the oven and allow to rest about 10 minutes before serving.
Sprinkle the top with the minced fresh chives and serve.
May be made 2 days in advance