AU GRATIN POTATOES WITH GREEN CHILES
These cheesy potatoes would be quite popular at holiday meals or potlucks. I like to serve it with my holiday ham.-Cathy Rau, Newport, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 242 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.
POTATO-GREEN CHILE GRATIN
Provided by Deborah Madison
Categories Milk/Cream Potato Side Bake Casserole/Gratin Hot Pepper Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
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.
POTATO AND POBLANO CHILE GRATIN
Provided by Juana Vázquez-Gómez
Categories Milk/Cream Pepper Potato Side Bake Buffet Casserole/Gratin Hot Pepper Spring Winter Swiss Cheese Potluck Bon Appétit California Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 8
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.
SWEET POTATO GRATIN WITH SMOKED CHILES
Steps:
- Preheat oven to 350 degrees.
- Combine the heavy cream and chipotle puree in a small bowl. In an 8 by 8-inch baking dish, arrange a fourth of the sweet potatoes. Season to taste with salt and pepper and pour a fourth of the cream over it. Repeat with the remaining potatoes and cream, forming 4 layers.
- Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.
POTATO AND CHILE GRATIN
Number Of Ingredients 7
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.
Nutrition Facts : Nutritional Facts Serves
More about "potato and chile gratin recipes"
BEST POBLANO POTATO GRATIN RECIPE - HOW TO MAKE …
From food52.com
GREEN CHILI POTATOES AU GRATIN RECIPE
From everydaydishes.com
YOTAM OTTOLENGHI’S POTATO GRATIN WITH COCONUT, CHILLI …
From ridgesong.net
POTATO AND POBLANO CHILE GRATIN RECIPE | BON APPéTIT
From bonappetit.com
Servings 10-12Author Condé Nast
- 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.
GREEN CHILE POTATO GRATIN RECIPE - EVERYDAY SOUTHWEST
From everydaysouthwest.com
5/5 (5)Total Time 1 hr 50 minsEstimated Reading Time 4 mins
CHEESY SKILLET DOMINO POTATOES | KITCHN
From thekitchn.com
THOMASINA MIERS’ RECIPE FOR CELERIAC, POTATO AND MUSHROOM GRATIN
From theguardian.com
SWEET POTATO GRATIN WITH CHILE-SPICED PECANS RECIPE
From foodandwine.com
15 POTATO AND ONION BAKE RECIPE EASY - SELECTED RECIPES
From selectedrecipe.com
ROASTED SWEET POTATOES AND SPINACH WITH FETA RECIPE
From cooking.nytimes.com
GREEN CHILI POTATO GRATIN | POTATO GRATIN | GREEN CHILI - POTATOES USA
From potatogoodness.com
SWEET POTATO GRATIN - CLOSET COOKING
From closetcooking.com
15 BEST POTATO CASSEROLES - EASY POTATO CASSEROLE RECIPES
From thepioneerwoman.com
CREAMY AU GRATIN POTATOES | FOODTALK
From foodtalkdaily.com
POBLANO, POTATO, AND CORN GRATIN RECIPE | BON APPéTIT
From bonappetit.com
TOP 43 POTATO AND POBLANO GRATIN RECIPES
From istimewa.dixiesewing.com
OUR 20 MOST POPULAR RECIPES OF 2022 - THE NEW YORK TIMES
From nytimes.com
BIJOUXS BASICS: POTATO GRATIN WITH GREEN CHILE
From bijouxs.com
MANDY’S SAUSAGE AND POTATO CASSEROLE - MANDY IN THE MAKING
From mandyinthemaking.com
POTATO AND CHILE GRATIN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OUR 20 BEST VEGETARIAN RECIPES OF 2022 | EATINGWELL
From eatingwell.com
AU GRATIN POTATOES WITH GREEN CHILIES - BOULDERLOCAVORE.COM
From boulderlocavore.com
You'll also love