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Potato-Green Chile Gratin Recipe

   
 

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     Potato-Green Chile Gratin

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   45 minutes

Ingredients
6 fresh New Mexico green chiles (drain if using canned)
2 cups heavy cream or half-and-half
1 large garlic clove
2 1/2lbs russet potaoes
 

Instructions
Preheat oven to 375 degrees Roast chiles under broiler, turning with tongs until skins are blackened. Place in a ziplock bag 10-15 minutes. Peel skin off chiles and discard stems and seeds.
Bring cream with garlic just to a simmer and remove from heat..Peel potaoes and cut into 3/4 inch thick slices.
Arrange 1/4 of potatoes evenly in bottom of well buttered 2-qt shallow baking dish, overlapping them slightly and sprinkle with salt to taste, add 1/4 of the chiles. Make 3 more layers in same manner. Remove garlic from cream and pour cream over potatoes.
Cover dish with foil an 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. Note- Grating can be baked 1 day ahead, then cooled completely before being chilled, covered. Bring to room temperature before reheating, covered, in a 350 degree oven.


Originally Submitted
10/22/2010





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