Smoked Potato and Green Chile Casserole

By á-5552

Ingredients

• 3 medium Idaho potatoes
• Vegetable oil for coating
• 3/4 cup Poblano chiles, chopped
• 1 1/2 cups pepper jack cheese, shredded
• 1/3 cup red onion, finely chopped
• 1 cup whipping cream
• Salt and black pepper

Preparation

Step 1

1. Load the wood tray with one small handful of wood chips and preheat smoker to 200 degrees.

2. Cut the potatoes into 1-inch thick slices and lightly coat with vegetable oil. Place the potatoes and the Poblano peppers on a sheet on hevy-duty aluminum foil and place on the rack of the smoker for 1 hour until partially cooked. Cool the potatoes and slice again into 1/4-inch thickness.

3. Preheat oven to 350 degrees. In a small bowl, mix the chiles, cheese and onion. Set aside for layering.

4. Layer 1/2 of the potatoes in a greased casserole dish. On top of the potatoes, spread 1/2 of the cheese and chile mixture. Top with 1/2 cup whipping cream and sprinkle with salt and pepper. Repeat this process until all ingredients are used.

5. Bake casserole in the oven for 20 minutes.

Suggested wood chips for smoking: Hickory