Potato And Chile Gratin Recipes

AU GRATIN POTATOES WITH GREEN CHILES

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook for 2-3 minutes. Drain and pat dry; set aside., In a large saucepan, saute onion in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the broth, milk and cream. Bring to a boil; cook and stir for 2-3 minutes or until thickened. , Stir in the chilies, cheddar cheese, Swiss cheese, 1/2 cup Parmesan cheese, mustard, garlic powder, pepper sauce and nutmeg until cheese is melted. , In a greased 13x9-in. baking dish, arrange half of the potatoes and cheese sauce. Repeat (dish will be full)., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.

POTATO-GREEN CHILE GRATIN

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.

HEALTHY GREEN CHILI & POTATO GRATIN

Steps:

• In a large bowl toss together the potatoes, onions, green chilis, garlic, salt, pepper, thyme, flour, and cumin. Add pieces of the cream cheese, and stir until well incorporated.
• Fill a casserole dish (coated with non-stick spray) or several small ones with the potato mixture. Pour the milk over the mixture to evenly cover the potatoes.
• Mix together the panko crumbs and cheese.
• Top the potato gratin(s) with a sprinkle of the panko/cheese mixture. Cover with foil.
• Bake in a 375 degree oven for 1 hour. Uncover and bake for another 30 minutes, until gratin is bubbling and top is golden brown.
• I made these last week in small tins and made great left-overs to take camping. I replaced the green chilis for broccoli however in my son's portion.

POTATO AND CHILE GRATIN

Steps:

• 1. Wipe the chiles with damp paper towel to remove any dust and cut them open. Remove the stems, seeds, and veins. In a dry skillet, over medium heat, toast the chiles until aromatic, about 6 to 8 seconds on each side. Put the chiles in a bowl and barely cover with hot water. Soak for 20 minutes. 2. Transfer the chiles to a blender and discard the water. Add the garlic and chicken broth. Blend for 1 minute to a smooth purée. Add the cream, salt, and pepper. Pulse just to mix. Reserve in the blender jar. 3. Preheat the oven to 375°. Brush an 8-inchsquare baking dish with vegetable oil. Arrange the sliced potatoes in the dish. Pour the chile mixture evenly over the potatoes. Bake uncovered until the potatoes are tender, and the sauce is bubbling, about 45 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POTATO, CHILI, AND TOMATO GRATIN

Steps:

• Preheat oven to 350 degrees. Roast the chiles directly over a gas flame or on a baking sheet 4 inches below the broiler until blacked on all sides (about 5-10 minutes). Place in covered plastic container, in a plastic bag, or cover with a dish towel and let cool. Peel and remove seeds. Slice into 1/4 inch strips.
• Heat oil in medium skillet, then add onion and cook, stirring until nicely browned but still a little crunchy, about 5 minutes. Add garlic and oregano, toss a minute longer, then stir in the chiles and remove from the heat.
• Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on one side (about 6 minutes), then flip and roast the other side. Cool, then peel, collecting all the juices. Chop tomatoes coarsely, and combine with juices.
• Return chiles to medium high heat, add the tomatoes and their juices, and stir until the juices are reduced, 3-4 minutes. Season with salt to taste.
• Spread half the potato slices in a lightly greased 8x8 inch casserole dish. Spoon on half the chile tomato mixture, then half the cheese. Cover with remaining potato slices, chile mixture, and cheese. Bake until potatoes are tender, 20-30 minutes. Let stand 10 minutes and serve.
• Gratin can be assembled up to one day ahead of time. Cover and refrigerate until ready to bake.

CHILI SWEET POTATO GRATIN

Steps:

• Preheat oven to 375°F.
• In a large saucepan simmer enchilada sauce, water, and garlic with salt to taste, stirring occasionally, 5 minutes.
• Peel potatoes and cut crosswise into 1/8-inch-thick slices. In a 3-quart gratin or shallow baking dish layer one fourth of potatoes in concentric circles, overlapping slightly, and sprinkle with 1/3 cup cheese. Continue to layer remaining potatoes and cheese in same manner, ending with cheese.
• Pour sauce slowly over potatoes, letting it seep between layers, and bake gratin set in a shallow baking pan (it may bubble over) in middle of oven 1 hour, or until potatoes are tender. Gratin may be made 2 days ahead and chilled, covered. Reheat gratin, covered, in oven.