Creamy Roasted Poblano Baked Potatoes Recipes

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POBLANO POTATO GRATIN



Poblano Potato Gratin image

In Mexican cuisine, rajas refers to thin strips of roasted chiles. Rajas are best when adding a kick to creamy dishes.

Provided by Lillian Chou

Categories     Milk/Cream     Potato     Side     Bake     Christmas     Thanksgiving     Dinner     Casserole/Gratin     Family Reunion     Potluck     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 7

1 1/2 pounds fresh poblano chiles (about 5)
1 pound onions, cut lengthwise into 1/4-inch strips
1 tablespoon vegetable oil
3 pounds large Yukon Gold potatoes
1 1/2 cups heavy cream
3/4 cup whole milk
Equipment: an adjustable-blade slicer

Steps:

  • Roast chiles and make rajas:
  • 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.
  • 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.
  • 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.
  • Make gratin:
  • Preheat oven to 400°F with rack in middle. Generously butter a 3-quart shallow baking dish.
  • 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.
  • Bake until potatoes are tender, 45 minutes to 1 hour. Let stand 15 minutes before serving.

POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)



Potatoes with Roasted Poblano Chiles and Mexican Sour Cream (Papas con Rajas y Crema Ácida) image

This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.

Provided by Gabriela Cámara

Categories     Vegetarian     Dinner     Chile Pepper     Poblano     Potato     Onion     Sour Cream     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Taco

Yield 4-6 servings

Number Of Ingredients 6

5 large poblano chiles, stemmed, seeded, and veins removed (or not, depending on how spicy you want this to be)
2 large Yukon gold potatoes or another waxy potato, cut into 1/2-inch / 12mm cubes
1 Tbsp sea salt, plus more as needed
1 Tbsp safflower oil
1 large white onion, thinly sliced
1 cup / 240g Homemade Mexican Crema or crème fraîche

Steps:

  • On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
  • Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
  • In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
  • Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
  • In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
  • Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.

POTATO AND POBLANO GRATIN



Potato and Poblano Gratin image

Provided by Marcela Valladolid

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 9

Nonstick cooking spray
3 large poblano chiles, charred, stemmed, seeded, and cut into 2-inch wide by 1/2-inch-thick strips
1 cup frozen corn, thawed
1/2 cup half-and-half
1/2 cup Mexican crema, or creme fraiche
4 Yukon gold potatoes (about 1 pound), unpeeled and cut into 1/8-inch thick rounds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cup coarsely grated Monterey Jack cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
  • In a medium bowl, combine the poblano strips and corn.
  • In a small bowl, mix together the half-and-half and crema.
  • Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
  • Let stand 10 minutes before serving.
  • Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.

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