Rustic Potato and Poblano Gratin

Name: Rustic Potato and Poblano Gratin
Yield: serves 4
Ingredients: 4 poblano chiles; 1 tablespoon unsalted butter or olive oil; 4 large russet potatoes, peeled and thinly sliced; Salt to taste (smoked, if possible); 1/4 pound flavorful jack or sharp cheddar cheese, grated or sliced; 1/2 cup water; 3 cloves garlic, peeled; 1 cup heavy cream or half-and-half

December 9, 2011

Potatoes and chiles are “New World” stuff, and yet, as it turns out, they have nourished millions of people around the world since they were brought to the “Old World” by European explorers just a few hundred years ago. Here is a simple dish combining the Old World and New World ingredients, stewed together in the pot—in this case, the slow cooker. Unlike conventional scalloped potatoes baked in a gratin pan, where “design” matters, I recommend gently stirring these potatoes once or twice during their cooking time to evenly distribute the good stuff and ensure even cooking.

Recipe notes

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