Best 2 Potato And Poblano Gratin Recipes

Indulge in the delightful blend of flavors and textures presented by Potato and Poblano Gratin. This delectable dish features tender potatoes harmoniously combined with roasted poblano peppers, enveloped in a creamy, flavorful sauce. Topped with a golden-brown crust of melted cheese, each bite offers a symphony of savory satisfaction. This comprehensive article not only guides you through the steps of preparing this exquisite gratin but also presents a collection of additional recipes that elevate the humble potato to new heights. Embark on a culinary journey as we explore variations such as Crispy Potato and Chorizo Tacos, where the combination of crispy potatoes, savory chorizo, and a tangy tomatillo salsa creates a taste sensation. For a comforting classic, try the Creamy Potato and Leek Soup, where the velvety texture and subtle sweetness of leeks complement the earthy notes of potatoes. If you seek a hearty and flavorful main course, look no further than the Potato and Sausage Skillet. This one-pan wonder brings together tender potatoes, succulent sausage, and a medley of vegetables in a rich, savory sauce. Get ready to tantalize your taste buds and discover the versatility of potatoes through these enticing recipes.

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POTATO AND POBLANO GRATIN

Potato and Poblano Gratin image

Provided by Marcela Valladolid

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

Nonstick cooking spray
3 large poblano chiles, charred, stemmed, seeded, and cut into 2-inch wide by 1/2-inch-thick strips
1 cup frozen corn, thawed
1/2 cup half-and-half
1/2 cup Mexican crema, or creme fraiche
4 Yukon gold potatoes (about 1 pound), unpeeled and cut into 1/8-inch thick rounds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cup coarsely grated Monterey Jack cheese

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.

POTATO AND POBLANO CHILE GRATIN

Potato and Poblano Chile Gratin image

Provided by Juana Vázquez-Gómez

Categories Milk/Cream Pepper Potato Side Bake Buffet Casserole/Gratin Hot Pepper Spring Winter Swiss Cheese Potluck Bon Appétit California Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 8

Ingredients

3 pounds red-skinned potatoes
1 tablespoon olive oil
5 fresh poblano chiles, seeded, peeled, chopped (about 4 cups)
1 medium onion, sliced
2 cups whipping cream
1 cup whole milk
1 large garlic clove
2 1/2 cups (packed) grated Gruyère cheese (about 10 ounces)

Steps:

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain potatoes in colander; cool completely. Peel and slice potatoes into 1/2-inch-thick rounds; place in large bowl. Sprinkle potatoes with salt and pepper.
Heat oil in heavy large skillet over medium-high heat. Add chiles and onion and sauté until onion is very soft, about 15 minutes. Transfer chile mixture to food processor. Add cream, milk, and garlic; blend to form thick sauce. Season sauce to taste with salt and pepper. Pour sauce over potatoes; stir gently to coat. Overlap half of potatoes with sauce in bottom of prepared dish. Sprinkle with half of cheese. Top with remaining potatoes and sauce, then remaining cheese. Bake gratin until heated through and brown on top, about 30 minutes.

Tips:

Use russet potatoes: Russets are the best potatoes for this dish because they hold their shape well and have a fluffy texture.
Slice the potatoes thinly: This will help them cook evenly.
Don't overcrowd the pan: If you overcrowd the pan, the potatoes will not cook evenly.
Use a heavy-bottomed pan: A heavy-bottomed pan will help to distribute the heat evenly.
Cook the potatoes over medium-low heat: This will help to prevent them from burning.
Cover the pan: Covering the pan will help the potatoes to cook more quickly.
Stir the potatoes occasionally: This will help to prevent them from sticking to the pan.
Add the cheese and poblanos: Once the potatoes are cooked, stir in the cheese and poblanos.
Bake the dish until the cheese is melted and bubbly: Bake the dish until the cheese is melted and bubbly and the poblanos are tender.
Serve immediately: Serve the dish immediately, while it is hot and bubbly.

Conclusion:

Potato and Poblano Gratin is a delicious and easy-to-make dish that is perfect for any occasion. It is a hearty and satisfying dish that is sure to please everyone at the table. The combination of potatoes, poblanos, and cheese is a classic flavor combination that is always a winner.