POBLANO POTATO GRATIN
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
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)
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
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
Provided by Marcela Valladolid
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
More about "creamy roasted poblano baked potatoes recipes"
RAJAS: CREAMY POBLANO STRIPS WITH POTATOES | MEXICAN …
From mexicanplease.com
- Give the poblanos a good rinse and then roast them in a 400F oven for 20-30 minutes. I usually flip them over halfway through the roasting period.
- Finely cube a potato and add it to salted, boiling water in a saucepan over high heat. Cook for 4-6 minutes or until the potatoes are 'al dente', still slightly firm and not quite cooked all the way through.
- When the poblanos are done roasting let them cool down for a few minutes and then remove as much skin as you can. De-stem and de-seed the poblanos. Cut them lengthwise into strips and then cut the strips in half; you'll end up with bite-sized poblano strips.
- Thinly slice an onion and saute it in a tablespoon of olive oil over medium heat. I also added a tablespoon of butter but this is optional.
ROASTED POBLANO SKILLET POTATOES | JENNIFER MEYERING
From jennifermeyering.com
Cuisine AmericanCategory BreakfastServings 4Total Time 50 mins
PERFECT CLASSIC POTATOES AU GRATIN (WITH POBLANOS)
From thewimpyvegetarian.com
4.9/5 (13)Total Time 1 hr 50 minsCategory Vegetable SidePublished Mar 7, 2023
THE BEST POBLANO CREAM SAUCE (ROASTED) | BITES WITH BRI
From biteswithbri.com
EASY ROASTED POBLANO CREAM SAUCE | ISABEL EATS
From isabeleats.com
ROASTED NEW POTATOES WITH POBLANO CHILE RAJAS RECIPE | BON APPéTIT
From bonappetit.com
20 STEAK AND POTATO DINNER RECIPES YOU'LL MAKE AGAIN AND AGAIN
From allrecipes.com
RAJAS CON CREMA | CREAMY ROASTED POBLANOS | HILDA'S …
From hildaskitchenblog.com
CREAMY POBLANO CHICKEN | COOKING FOR KEEPS
From cookingforkeeps.com
POBLANO AND BLACK BEAN LOADED BAKED POTATO | GOOD …
From goodhousekeeping.com
AUTHENTIC POBLANO POTATO GRATIN RECIPE | A CULINARY MASTERPIECE
From foodandmeal.com
RAJAS CON CREMA (ROASTED POBLANOS IN CREAM SAUCE)
From inmamamaggieskitchen.com
PERFECT BAKED POTATO RECIPE | NATASHASKITCHEN.COM
From natashaskitchen.com
ROASTED POBLANO POTATO STEW | MONKEY AND ME …
From monkeyandmekitchenadventures.com
CHEESY POBLANO RICE BAKE | 12 TOMATOES
From 12tomatoes.com
TWICE BAKED POTATOES WITH MANCHEGO, JAMON SERRANO …
From cocinadecoco.com
RAJAS POBLANAS (ROASTED POBLANO STRIPS IN CREAM SAUCE)
From chilipeppermadness.com
RAJAS CON CREMA (ROASTED POBLANOS IN CREAM) | ISABEL …
From isabeleats.com
CREAMY ROASTED POBLANO PASTA | COOKING FOR KEEPS
From cookingforkeeps.com
POBLANO MASHED POTATOES | HOMESICK TEXAN
From homesicktexan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love