Poblano Chile Gratin

Name: Poblano Chile Gratin
Ingredients: 8 poblano chiles; 3 Yukon Gold potatoes, peeled and thinly sliced; 2 yellow onions, thinly sliced; 2 cups shredded Monterey Jack cheese; 1 cup heavy cream; 1/2 cup whole milk; Kosher salt; Freshly ground black pepper

8 ingredients

2 steps

Ingredients

8 poblano chiles
3 Yukon Gold potatoes, peeled and thinly sliced
2 yellow onions, thinly sliced
2 cups shredded Monterey Jack cheese
1 cup heavy cream
1/2 cup whole milk
Kosher salt
Freshly ground black pepper

Directions

1

Preheat the broiler. Place the poblano chiles on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chiles occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chiles, remove the seeds, and slice into thin strips.
2

Preheat the oven to 400°F and spray a large oval baking dish with nonstick cooking spray. Toss together the chiles, potatoes, onions, and 1 cup of cheese and transfer to the prepared baking dish. Whisk together the heavy cream and milk in a small bowl and season with salt and pepper, to taste. Pour evenly over the potato mixture. Sprinkle the remaining cup of cheese over the top. Bake for 45 minutes to 1 hour, until the potatoes are tender. Remove from the oven and let rest for 10 minutes before serving.