Potatoes and Poblano Chiles

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Potatoes and Poblano Chiles

 

4 poblano chiles

2 1/4 pounds boiling potatoes

salt

butter for greasing

1 tablespoon olive oil

2 onions, sliced

2 cups whipping cream

epper

7 ounces gruyere cheese, shredded

 

Using tongs, roast chiles over stove-top flame, rotating so chiles blacken

evenly on all sides, 3 to 5 minutes. (Alternatively, place on pan under broiler

and broil a few minutes on each side until blackened.) Place in bowl and cover

with plastic wrap about 10 minutes. Remove charred skin, rinse and remove seeds

and veins with sharp knife.

Cook potatoes in boiling salted water until fork-tender, 30 to 45 minutes.

When cool enough to handle, peel, slice and place potatoes in buttered 8-inch

baking dish.

Heat oil in skillet over medium heat. Add onions and sauté until softened, about

5 minutes.

Blend chiles, onions and cream in food processor or blender until well mixed and

thickened. Season with salt and pepper to taste. Pour chile mixture over

potatoes, sprinkle with cheese.

Bake at 350 degrees until golden brown and bubbly around edges, 30 to 40

minutes. Yields 6 to 8 servings.

 

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