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Epicurious

Poblano Potato Gratin

4.7

(46)

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Poblano Potato GratinDitte Isager

In Mexican cuisine, rajas refers to thin strips of roasted chiles. Although they commonly spice up everything from stews to tamales, rajas are best when adding a kick to creamy dishes. Here, forest-green poblanos lend a mild, almost fruity heat to a potato gratin.

Cooks’ notes:

•Chiles can be roasted by broiling on a broiler pan 2 inches from heat, turning, 8 to 10 minutes.
•Rajas can be made 3 days ahead and chilled.
•Gratin can be made 1 day ahead and chilled. Bring to room temperature and reheat, covered, in a 350°F oven (about 30 minutes).

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