Southwestern Potato Gratin

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 4 large poblano chiles
• 2 garlic cloves, minced
• 3 1/2 lbs yukon gold potatoes, peeled, cut into 1/8- inch slices
• salt and pepper
• 3/4 cup cilantro, coarsely chopped, fresh (plus extra for garnish)
• 2 cups chicken broth (preferably homemade or at least low sodium)
• 2 cups whipping cream
• 1 1/2 cups monterey jack cheese, shredded (about 6 ounces)
• 1/2 cup queso anejo, crumbled (or romano cheese)

Recipe

• 1 preheat oven to 400 degrees.
• 2 char chiles over gas flame or in a broiler until blackened on all sides. enclose in paper bag and let stand 10 minutes. peel, seed and chop chiles.
• 3 butter a 13-inch-by-9-inch-by- 2-inch glass baking dish. sprinkle garlic over bottom of dish.
• 4 arrange 1/4 of the potatoes in the dish. sprinkle with salt and pepper, then 1/3 of the chiles and 1/3 of the cilantro. repeat layering of potatoes, chiles and cilantro, 2 more times, seasoning with salt and pepper. top with any remaining potatoes.
• 5 pour broth over, then cream. sprinkle with salt and pepper.
• 6 cover dish with aluminum foil. bake until potatoes are tender, about 1 hour and 15 minutes.
• 7 uncover, sprinkle cheeses over the potatoes and continue baking until liquid thickens, about 15 minutes.
• 8 cool slightly. sprinkle with cilantro. serve and enjoy.