Best Potato Green Chile Gratin Recipes

Potato-Green Chile Gratin image

Provided by Deborah Madison

Yield Makes 6 servings

Number Of Ingredients 6

6 fresh green Anaheim or poblano chiles (3/4 pound)
2 cups heavy cream or half-and-half
1 large garlic clove
2 1/2 pounds russet (baking) potatoes (about 5)
Special Equipment
a mandoline or other manual slicer

Steps:

Preheat oven to 375°F.
Lay chiles on their sides on rack of a gas burner and turn flame on high. (Or put chiles on rack of broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer chiles to a bowl and let stand, covered, 15 minutes.
Rub skins off chiles with paper towels and discard stems and seeds (if desired, devein to further reduce heat).
Bring cream with garlic just to a simmer and remove from heat. Peel potatoes and cut crosswise into 3/4-inch-thick slices using mandoline.
Arrange one fourth of potatoes evenly in bottom of a well-buttered 2-quart shallow baking dish, overlapping them slightly, and sprinkle with salt to taste and one fourth of chiles. Make 3 more layers in same manner. Remove garlic from cream and pour cream over potatoes. Cover dish with foil and bake in lower third of oven 45 minutes. Remove foil and bake until gratin is golden brown on top and bubbling, about 30 minutes more. Cool slightly before serving.

Potato Green Chile Gratin image

Provided by Lynnda Cloutier

Categories Potatoes

Time 1h

Number Of Ingredients 5

6 fresh green anaheim or poblano chiles, roasted and peeled
2 cups heavy cream or half and half
1 large garlic clove
2 1/2 lbs. russet potatoes, about 5 medium,
salt

Steps:

1. Preheat oven to 375. Set a rack in lower middle level.To roast chiles, put them on rack of broiler pan about 2 inches form heat. Roast,turning often with tongs, til skins are blackened, 5 to 8 minutes. Put chiles in bowl and cover with a plate. Let steam for about 15 minutes. Peel off skins with fingers or rub them off with paper towels. Don't try to rinse skins off or you'll lose a lot of flavor down the drain. Remove and discard the stems and seeds
2. Discard chile seeds and ribs if you'd like less heat and finely chop the chilies. Set aside
3. In medium pan, bring cream with garlic just to a simmer, then remove from heat. Set aside to steep. Peel potatoes and cut crosswise into 1/8 inch thick slices using a mandolin or sharp knife. Arrange 1/4 of the potatoes evenly in the bottom of a well buttered 2 quart shallow baking dish, overlapping them slightly, and sprinkle with salt and 1/4 of the chiles. Make 3 more layers in the same manner. Remove garlic from the cream and pour cream over potatoes.
4. Cover dish with foil and bake for 45 minutes. Remove foil and bake til gratin is golden brown and top is bubbly. about 30 minutes more. Let cool slightly before serving. Serves 6