Potato Green Chile Gratin

Lynnda Cloutier


This one comes from a great vegetarian cook, Deborah Madison, and she’s outdone herself with this dish. Very few ingredients, but a complexity of flavor. There’s never any left, no matter how few or how many you are feeding. You can make it the day before, refrigerate it and simply reheat, covered at 350, after it has come to room temperature. It’s a great dish for potlucks. source unknown

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15 Min


45 Min




6 fresh green anaheim or poblano chiles, roasted and peeled
2 cups heavy cream or half and half
1 large garlic clove
2 1/2 lbs. russet potatoes, about 5 medium,

Directions Step-By-Step

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
Discard chile seeds and ribs if you’d like less heat and finely chop the chilies. Set aside
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.
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

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: Mexican