Rustic Potato And Poblano Gratin Food

POTATO AND POBLANO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
• In a medium bowl, combine the poblano strips and corn.
• In a small bowl, mix together the half-and-half and crema.
• Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
• Let stand 10 minutes before serving.
• Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.

SLOW COOKER RUSTIC POTATO AND POBLANO GRATIN

Steps:

• 1. To roast the peppers, place them on a baking sheet, lined with aluminum foil, about 8 inches from the broiler. Broil them until the skin blisters and turns black on both sides (do not burn the chiles themselves - only the skin). Turn once during broiling. Remove the baking sheet from the oven and quickly cover the peppers with a clean dish towel. let them sit, covered, until they are cool. Using a paring knife or your fingers, carefully peel off the skins, then slit one side and remove the seeds and veins. Cut the peppers into thin strips.
• 2. Melt the butter in the bottom of the slow cooker insert. Place a layerof sliced potatoes in the bottom of the slow cooker insert (at least one potato or slightly more). Sprinkle lightly with freshly ground smoked or regular salt. Place a thin layer of cheese (about 1/3 of the cheese) on top of the potatoes. Place about half of the pepper strips on top of the cheese. Repeat with another layer of potatoes, salt, cheese and peppers. (Save remaining cheese for later) Finish with a layer of potatoes.
• 3. Pour the water over the potatoes. Cover and cook on low for about 1 1/2 hours, or until the potatoes are beginning to get tender. Using a garlic press, press the garlic into the cream; pour the cream mixture over the potatoes. Then add a last layer of the cheese sprinkled with a bit of salt. Re-cover and cook for another 3 hours or until the sauce has thickened and the potatoes are quite tender.

POBLANO POTATO GRATIN

Steps:

• Roast chiles and make rajas:
• Roast chiles on their sides on racks of gas burners on high, turning with tongs, until skins are blackened all over, about 10 minutes. Immediately transfer to a bowl and let stand, covered tightly, 10 minutes.
• When chiles are cool enough to handle, peel or rub off skin. Slit chiles lengthwise, then stem, seed, and devein. Cut lengthwise into thin strips.
• Cook onions with 1 teaspoon salt in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until golden, about 8 minutes. Stir in chiles and remove rajas from heat. Reserve 1/2 cup rajas for topping.
• Make gratin:
• Preheat oven to 400°F with rack in middle. Generously butter a 3-quart shallow baking dish.
• Peel potatoes, then cut crosswise into 1/16-inch-thick slices with slicer. Transfer to a small heavy pot. Add cream, milk, and 1 teaspoon salt and bring just to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in rajas, then pour mixture evenly into baking dish. Sprinkle reserved 1/2 cup rajas on top.
• Bake until potatoes are tender, 45 minutes to 1 hour. Let stand 15 minutes before serving.

RUSTIC POTATO AND POBLANO GRATIN

Steps:

• To roast the peppers, place them on a baking sheet lined with aluminum foil about 8 inches from the broiler. Broil them until the skin blisters and turns black on both sides (do not burn the chilies themselves - only the skin). Turn once during broiling. Remove the baking sheet from the oven and quickly cover the peppers with a clean dish towel. Let them sit, covered, until they are cool. Using a paring knife or your fingers, carefully peel off the skins, then slit one side and remove the seeds and veins. Cut the peppers into thin strips.
• Melt the butter in the bottom of the slow cooker insert. Place a layer of sliced potatoes in the bottom of the slow cooker insert (the author states that she uses a bit more than one potato per layer). Sprinkle lightly with freshly ground smoked or regular salt. Place a thin layer of cheese (about 1/3 of the cheese) on top of the potatoes. Place about half of the pepper strips on top of the cheese. Repeat with another layer of potatoes, salt, cheese and peppers. Finish with a layer of potatoes.
• Pour the water over the potatoes. Cover and cook on low for about 1 1/2 hours, or until the potatoes are beginning to get tender.
• Using a garlic press, press the garlic into the cream; pour the cream mixture over the potatoes, then add a last layer of the cheese sprinkled with a bit of salt. Re-cover and cook for another 3 hours or until the sauce has thickened and the potatoes are quite tender.

POTATO POBLANO SOUP

Steps:

• In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.

GARLIC POTATO GRATIN

Steps:

• Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, chopped thyme, 1 teaspoon salt, and pepper to taste and continue cooking, stirring occasionally, until the garlic and onion are slightly golden, about 5 minutes. Add the wine and cook until mostly evaporated, about 2 minutes.
• Meanwhile, combine the breadcrumbs or matzo meal, parsley, chives, the remaining 1 tablespoon olive oil, and salt and pepper to taste in a bowl; reserve 2 tablespoons for topping.
• Arrange one-third of the potatoes over the onion in the skillet. Sprinkle with half of the remaining crumb mixture; top with another layer of potatoes. Repeat with another layer of the crumb mixture and potatoes. Pour the broth on top. Cover, bring to a boil and cook, undisturbed, 5 minutes.
• Uncover, sprinkle with the reserved crumb mixture, drizzle with olive oil and season with salt. Transfer the skillet to the oven; bake until the potatoes are golden brown and crisp on top, about 45 minutes. Let rest 5 to 10 minutes before serving.

RUSTIC POTATO AND POBLANO GRATIN

Steps:

• To roast the chiles, place them on a baking sheet lined with aluminum foil about 8 inches from the broiler. Broil them until the skin blisters and turns black on both sides. (Do not burn the chiles themselves.) Remove the baking sheet from the oven and quickly cover the chiles with a clean dish towel. Let them sit, covered, until they are cool. Using a paring knife or your fingers, carefully peel off the skins, then slit one side and remove the seeds and veins. Cut the chiles into thin strips.
• Melt the butter in the bottom of the slow cooker insert.
• Place a layer of the sliced potatoes in the bottom of the slow cooker insert. (I use a bit more than one potato per layer.) Sprinkle lightly with freshly ground smoked or regular salt. Place a thin layer of cheese (about one-third of the cheese) on top of the potatoes. Place about half of the chile strips on top of the cheese. Repeat with another layer of potatoes, salt, cheese, and chiles. Finish with a layer of potatoes.
• Pour the water over the potatoes. Cover and cook on low for about 1 1/2 hours, or until the potatoes are beginning to get tender.
• Using a garlic press, press the garlic into the cream; pour the cream mixture over the potatoes, then add a last layer of cheese sprinkled with a bit of salt. Recover and cook for another 3 hours, or until the sauce has thickened and the potatoes are quite tender.
• A dry white wine of light to medium body would work for me with this dish. A French or Mexican Chardonnay or even a cava (Spanish sparkling wine) would also be nice.

POBLANO, POTATO AND CORN GRATIN

Steps:

• Preheat oven to 400°F.
• Grease 9 inch deep dish pie pan (or skillet) with oil.
• Heat 1 t oil in large skillet and saute poblano strips until tender, about 5 minutes.
• Arrange 1/3 of potato rounds in pie dish.
• Sprinkle 1/3 of poblano strips over.
• Then 1/3 of corn.
• Then 1/3 of cheese.
• Repeat two times, ending with cheese.
• Place pie dish on baking sheet.
• Whisk half and half, flour and 3/4 teaspoon salt and 1/2 teaspoon pepper in small bowl.
• Pour over potato mixture. (Press potatoes to submerge.).
• Cover dish with foil and bake for 30 minutes.
• Remove foil and bake for another 25 minutes until brown.
• Let stand 10 minutes.

POTATO AND POBLANO CHILE GRATIN

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain potatoes in colander; cool completely. Peel and slice potatoes into 1/2-inch-thick rounds; place in large bowl. Sprinkle potatoes with salt and pepper.
• Heat oil in heavy large skillet over medium-high heat. Add chiles and onion and sauté until onion is very soft, about 15 minutes. Transfer chile mixture to food processor. Add cream, milk, and garlic; blend to form thick sauce. Season sauce to taste with salt and pepper. Pour sauce over potatoes; stir gently to coat. Overlap half of potatoes with sauce in bottom of prepared dish. Sprinkle with half of cheese. Top with remaining potatoes and sauce, then remaining cheese. Bake gratin until heated through and brown on top, about 30 minutes.