Potato-Green Chile Gratin

There are some days when I just feel like spending a lot of time in the kitchen. Even after a long or hard day, something about focusing all of my energy and thoughts on chopping and sauteeing and tasting and creating is very therapeutic. I can turn off my head, forget about everything, and just cook...

Jon grilled last night, so I decided to spend a lot of time on a side dish. I found the original recipe for this Potato-Green Chile Gratin on the Epicurious web site. I made several changes, so my version is below.

Ingredients

• Peppers; I used 3 Poblanos and 2 Anaheims
• 1 large white onion, sliced
• 2 cloves garlic, chopped
• 3 large Russet potatoes
• 2.5 c light cream
• 1 c shredded cheddar cheese; I used white extra sharp cheddar
• Salt and pepper

Directions

• Roast the peppers over an open flame until the skins are charred. Transfer to a bowl or paper bag and cover. After 10 minutes, peel away the skins. Remove the seeds and slice into thin strips.
• Roast onions in a baking dish in a 400 degree oven for 30 minutes.
• Cut potatoes into slices just a bit smaller than 1/4 inch each. I did this by hand and was pretty impressed with how even all of the slices were! Cover with water until ready to assemble.
• Heat 1 tbsp olive oil in a pot. Add garlic, saute for 2 minutes over medium heat. Add the cream and bring to a simmer. Remove from the heat and add half of the cheese; stir/whisk until creamy. Season with salt and pepper.
• Butter the bottom of a large baking dish; I used a 9x13 Pyrex dish.
• Drain and dry potatoes; place potatoes in a single slightly overlapping layer along the bottom of the dish. Top with some of the onions and peppers, then cheese, as well as a touch of salt. Continue making layers - potatoes, onions, peppers, cheese, salt, until you can end with a layer of potatoes. Pour the cream mixture over the potatoes and top with a touch more cheese.
• Bake covered on 400 for 45 minutes; uncover and bake another 20-30 minutes. Let sit for 10 minutes to set-up before slicing and serving.
  

Look at these beautiful creamy layers.

This dish was delicious, comforting, and worth the time. The roasted peppers added some smoke and a touch of heat, but the flavor was not overpowering at all. I'm so happy to have leftovers that will last me a few days - only 3 potatoes made enough to serve at least 6 people.