Poblano Potato Gratin
A luxurious and comforting potato gratin featuring roasted poblano chiles and sweet onions layered with thinly sliced Yukon Gold potatoes in a rich cream sauce. This Mexican-inspired twist on the classic French dish offers a perfect balance of heat and comfort.
Ingredients
- •1½ pounds poblano chiles
- •1 pound onions
- •1 tablespoon vegetable oil
- •3 pounds Yukon Gold potatoes
- •1½ cups heavy cream
- •¾ cup whole milk
- •adjustable-blade slicer
Cooking Instructions
- 1.
Roast chiles on their sides on racks of gas burners on high, turning with tongs, until skins are blackened all over, about 10 minutes. Immediately transfer to a bowl and let stand, covered tightly, 10 minutes.
20 min
- 2.
When chiles are cool enough to handle, peel or rub off skin. Slit chiles lengthwise, then stem, seed, and devein. Cut lengthwise into thin strips.
15 min
- 3.
Cook onions with 1 teaspoon salt in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until golden, about 8 minutes. Stir in chiles and remove rajas from heat. Reserve 1/2 cup rajas for topping.
8 min
- 4.
Preheat oven to 400°F with rack in middle. Generously butter a 3-quart shallow baking dish.
5 min
- 5.
Peel potatoes, then cut crosswise into 1/16-inch-thick slices with slicer. Transfer to a small heavy pot. Add cream, milk, and 1 teaspoon salt and bring just to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in rajas, then pour mixture evenly into baking dish. Sprinkle reserved 1/2 cup rajas on top.
20 min
- 6.
Bake until potatoes are tender, 45 minutes to 1 hour. Let stand 15 minutes before serving.
60 min
