Poblano Potato Gratin Recipes

POTATO AND POBLANO GRATIN

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.

POBLANO POTATO GRATIN

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.

SO-CAL SWEET POTATO AND POTATO GRATIN

Steps:

• If you have a gas burner, roast the poblano peppers over the open flame, turning occasionally with tongs, until the peppers are well charred all over, about 4 minutes. If you do not have a gas burner, halve the peppers lengthwise, place them in a baking pan and broil them in a preheated broiler, skin-side up, until well charred. Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes. Peel, stem and deseed the peppers, then cut into strips.
• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
• Stir together the cream, salt, lime zest, cumin and garlic in a bowl.
• Peel the sweet potatoes and russet potatoes and thinly slice them with a mandoline (about 1/4-inch thick).
• Arrange half of the russet potatoes in the buttered baking dish. Top with half of the sliced poblanos, then half of the sweet potatoes. Top with half of the cream mixture and 1/3 cup Cotija. Repeat with the remaining ingredients (potatoes, poblanos, sweet potatoes, cream and the remaining 2/3 cups Cotija) and press down firmly to submerge the potatoes as much as possible.
• Cover the baking dish tightly with foil and bake for 35 minutes. Uncover and continue to bake until the potatoes are tender, the liquid has absorbed, and the top is browned in spots, 25 to 30 minutes more.
• Let stand 10 minutes before serving.

SOUTHWESTERN POTATO GRATIN

Steps:

• Preheat oven to 400 degrees.
• 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.
• Butter a 13-inch-by-9-inch-by- 2-inch glass baking dish. Sprinkle garlic over bottom of dish.
• 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.
• Pour broth over, then cream. Sprinkle with salt and pepper.
• Cover dish with aluminum foil. Bake until potatoes are tender, about 1 hour and 15 minutes.
• Uncover, sprinkle cheeses over the potatoes and continue baking until liquid thickens, about 15 minutes.
• Cool slightly. Sprinkle with cilantro. Serve and enjoy.

RUSTIC POTATO AND POBLANO GRATIN

Steps:

• To roast the peppers, place them on a baking sheet lined with aluminum foil about 8 inches from the broiler. Broil them until the skin blisters and turns black on both sides (do not burn the chilies themselves - only the skin). Turn once during broiling. Remove the baking sheet from the oven and quickly cover the peppers with a clean dish towel. Let them sit, covered, until they are cool. Using a paring knife or your fingers, carefully peel off the skins, then slit one side and remove the seeds and veins. Cut the peppers into thin strips.
• Melt the butter in the bottom of the slow cooker insert. Place a layer of sliced potatoes in the bottom of the slow cooker insert (the author states that she uses a bit more than one potato per layer). Sprinkle lightly with freshly ground smoked or regular salt. Place a thin layer of cheese (about 1/3 of the cheese) on top of the potatoes. Place about half of the pepper strips on top of the cheese. Repeat with another layer of potatoes, salt, cheese and peppers. Finish with a layer of potatoes.
• Pour the water over the potatoes. Cover and cook on low for about 1 1/2 hours, or until the potatoes are beginning to get tender.
• Using a garlic press, press the garlic into the cream; pour the cream mixture over the potatoes, then add a last layer of the cheese sprinkled with a bit of salt. Re-cover and cook for another 3 hours or until the sauce has thickened and the potatoes are quite tender.

RUSTIC POTATO AND POBLANO GRATIN

Steps:

• To roast the chiles, place them on a baking sheet lined with aluminum foil about 8 inches from the broiler. Broil them until the skin blisters and turns black on both sides. (Do not burn the chiles themselves.) Remove the baking sheet from the oven and quickly cover the chiles with a clean dish towel. Let them sit, covered, until they are cool. Using a paring knife or your fingers, carefully peel off the skins, then slit one side and remove the seeds and veins. Cut the chiles into thin strips.
• Melt the butter in the bottom of the slow cooker insert.
• Place a layer of the sliced potatoes in the bottom of the slow cooker insert. (I use a bit more than one potato per layer.) Sprinkle lightly with freshly ground smoked or regular salt. Place a thin layer of cheese (about one-third of the cheese) on top of the potatoes. Place about half of the chile strips on top of the cheese. Repeat with another layer of potatoes, salt, cheese, and chiles. Finish with a layer of potatoes.
• Pour the water over the potatoes. Cover and cook on low for about 1 1/2 hours, or until the potatoes are beginning to get tender.
• Using a garlic press, press the garlic into the cream; pour the cream mixture over the potatoes, then add a last layer of cheese sprinkled with a bit of salt. Recover and cook for another 3 hours, or until the sauce has thickened and the potatoes are quite tender.
• A dry white wine of light to medium body would work for me with this dish. A French or Mexican Chardonnay or even a cava (Spanish sparkling wine) would also be nice.