Poblano Au Gratin Potatoes Recipe
Indulge in our Poblano Au Gratin Potatoes, where creamy layers of perfectly baked potatoes meet the smoky richness of roasted poblano peppers. Topped with a golden, cheesy crust, each bite offers a delightful contrast of textures and flavors that will tantalize your taste buds. Perfect as a side dish or a comforting main, this dish is sure to become a favorite at your table.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Poblano Peppers
Roast the poblano peppers over an open flame or under a broiler until charred. Place them in a plastic bag for about 10 minutes, then peel off the skins, remove the seeds, and chop them.
- 2
Cook the Potatoes
Preheat the oven to 375°F (190°C). Peel and slice the russet potatoes into thin rounds. Boil them in salted water for about 5-7 minutes until slightly tender, then drain.
- 3
Prepare the Cheese Sauce
In a saucepan, melt the butter over medium heat. Add minced garlic and cook until fragrant. Stir in heavy cream, salt, black pepper, and paprika. Bring to a simmer and mix in 1.5 cups of shredded cheddar cheese until melted and smooth.
- 4
Assemble the Dish
In a greased baking dish, layer half of the potatoes, half of the roasted poblano peppers, and half of the cheese sauce. Repeat the layers with the remaining ingredients, finishing with the remaining cheese on top.
- 5
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is bubbly and golden.
- 6
Garnish and Serve
Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions before serving.
