Potato Green Chile Gratin Food

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:

• 1. Preheat oven to 375. Set a rack in lower middle level.To roast chiles, put them on rack of broiler pan about 2 inches form heat. Roast,turning often with tongs, til skins are blackened, 5 to 8 minutes. Put chiles in bowl and cover with a plate. Let steam for about 15 minutes. Peel off skins with fingers or rub them off with paper towels. Don't try to rinse skins off or you'll lose a lot of flavor down the drain. Remove and discard the stems and seeds
• 2. Discard chile seeds and ribs if you'd like less heat and finely chop the chilies. Set aside
• 3. In medium pan, bring cream with garlic just to a simmer, then remove from heat. Set aside to steep. Peel potatoes and cut crosswise into 1/8 inch thick slices using a mandolin or sharp knife. Arrange 1/4 of the potatoes evenly in the bottom of a well buttered 2 quart shallow baking dish, overlapping them slightly, and sprinkle with salt and 1/4 of the chiles. Make 3 more layers in the same manner. Remove garlic from the cream and pour cream over potatoes.
• 4. Cover dish with foil and bake for 45 minutes. Remove foil and bake til gratin is golden brown and top is bubbly. about 30 minutes more. Let cool slightly before serving. Serves 6

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).

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.