Cilantro Habanero Potato Gratin Food

HABANERO POTATOES AU GRATIN

Steps:

• In a skillet, heat oil and cook onions, garlic and habanero chile until tender.
• Add can of tomatoes, chicken bullion and water and simmer for 3 minutes.
• In a lightly greased oven proof crystal baking dish, layer potatoes.
• Pour tomato mixture over potatoes.
• Pour cream over potatoes and sprinkle cheese.
• Bake in a pre-heated oven at 175C until potatoes are tender and cheese is golden brown.

CILANTRO POTATOES

Steps:

• In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.

POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
• Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).

INDIVIDUAL POTATO GRATINS

Steps:

• Preheat oven to 375 degrees F.
• Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

YUKON GOLD GRATIN WITH CHILIES, CILANTRO AND CHEESE

Steps:

• Preheat oven to 400°F. Char chilies over gas flames or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
• Butter 13x9x2-inch glass baking dish. Sprinkle garlic over bottom of dish. Arrange 1/4 of potatoes in dish. Sprinkle with salt and pepper, then with 1/3 of chilies and 1/3 of cilantro. Repeat layering of potatoes, chilies and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper.
• Tent dish with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover. Sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool slightly. Sprinkle with cilantro.

CILANTRO-HABANERO POTATO GRATIN

Steps:

• Meanwhile, grease a 13- by 9- by 2-inch baking dish. Line it with 1/3 of the potatoes in a single, overlapping layer. Season with salt and pepper. Top with 1/3 of the habaneros and garlic. Follow with 1/3 each of the cilantro, pepper jack cheese and Parmesan cheese. Repeat until you have three layers, ending with cheese on top. Pour 1 1/2 cups broth and half and half on top. Place potatoes in the oven. Roast until potatoes about 1 hour tota.