Zutaten für Southwestern Potato Gratin
- Poblano Chiles
- Garlic Cloves
- Yukon Gold Potatoes
- Salt And Pepper
- 1 cup fresh cilantro, chopped
- Chicken Broth
- Whipping Cream
- Monterey Jack Cheese
- 1 cup shredded Queso Añejo (or Romano cheese)
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Zubereitung von Southwestern Potato Gratin
- Preheat oven to 400°F (200°C).
- Char 4 poblano peppers over a gas flame or in a broiler until blackened on all sides. Place in a paper bag and let stand for 10 minutes.
- Peel, seed, and chop the charred poblanos.
- Butter a 13x9x2-inch glass baking dish.
- Sprinkle 2 cloves minced garlic over the bottom of the dish.
- Layer 1/4 of the sliced potatoes (about 2 cups) in the dish.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Top with 1/3 of the chopped poblanos (about 1 cup) and 1/3 cup chopped cilantro.
- Repeat layers twice more: potatoes, salt & pepper, poblanos, cilantro.
- Top with remaining potatoes (about 2 cups).
- Pour 1 1/2 cups chicken broth over the potatoes, followed by 1 cup heavy cream.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Cover the dish with aluminum foil.
- Bake for 60-75 minutes, or until potatoes are tender.
- Remove foil, sprinkle 1 cup shredded Queso Añejo (or Romano) over the potatoes.
- Continue baking for 15-20 minutes, or until the liquid has thickened and the cheese is melted and bubbly.
- Let cool slightly before sprinkling with 1/4 cup fresh cilantro.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
12g
Fat
89g
Carbs
14g
