Best 2 Potato Green Chile Gratin Recipes

Indulge in a culinary journey with our delectable Potato Green Chile Gratin, a symphony of flavors that will tantalize your taste buds. This hearty and comforting dish is a perfect blend of tender potatoes, savory green chiles, creamy cheese, and a crispy breadcrumb topping. Whether you're a seasoned cook or a novice in the kitchen, our three carefully curated recipes will guide you through the process of creating this delectable gratin. Choose from a traditional version, a vegetarian option with roasted poblanos, or a smoky and spicy variation featuring chipotle peppers. Each recipe offers its own unique twist on this classic dish, ensuring that there's something for every palate to savor. Get ready to embark on a culinary adventure as we explore the art of crafting this irresistible Potato Green Chile Gratin.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO-GREEN CHILE GRATIN

Potato-Green Chile Gratin image

Provided by Deborah Madison

Categories Milk/Cream Potato Side Bake Casserole/Gratin Hot Pepper Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

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

Potato Green Chile Gratin image

This one comes from a great vegetarian cook, Deborah Madison, and she's outdone herself with this dish. Very few ingredients, but a complexity of flavor. There's never any left, no matter how few or how many you are feeding. You can make it the day before, refrigerate it and simply reheat, covered at 350, after it has come to...

Provided by Lynnda Cloutier

Categories Potatoes

Time 1h

Number Of Ingredients 5

Ingredients

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

Tips:

Select the Right Potatoes: Opt for firm, all-purpose potatoes like russet or Yukon Gold. They hold their shape well and provide a creamy texture when cooked.
Slice Potatoes Thinly and Evenly: Consistent slicing ensures even cooking and prevents some slices from remaining hard while others become mushy.
Use High-Quality Cheese: Freshly grated cheese melts smoothly and provides a rich, flavorful topping. Avoid pre-shredded cheese, which contains additives that can affect the texture and taste.
Don't Overcrowd the Pan: Place the potato slices in a single layer to ensure they cook evenly and get crispy edges.
Bake Until Golden Brown: Keep an eye on the gratin as it bakes. The top should be golden brown and bubbly, and the potatoes should be tender when pierced with a knife.

Conclusion:

Potato green chile gratin is a delectable dish that combines creamy potatoes, spicy green chiles, and melted cheese. With a crispy top and tender interior, it's a perfect side dish for various meals or a satisfying vegetarian main course. Experiment with different cheeses and toppings to create unique flavor variations. Whether you prefer a classic gratin or a more adventurous version with roasted vegetables or chorizo, this recipe provides a versatile base for your culinary creativity.