Potato gratin with green chilies
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter; divided use |
| 1½ | pounds | Boiling potatoes; such as red potatoes; |
| 1 | clove | Garlic; peeled & slightly crushed |
| ¾ | cup | Chicken stock; |
| ¼ | teaspoon | Cumin; |
| 1 | dash | Pepper; generous |
| ⅓ | cup | Canned green chili; chopped -=OR=- |
| 3 | Whole mild chilies; chopped | |
| 1 | cup | Monterey Jack cheese; (about 4 oz) |
| Salt; (optional) | ||
Directions
(1). Preheat over to 425 degrees. Use 1 tablespoon butter to grease the gratin dish ir casserole with a capacity of 4 to 5 cups. (2).
Cut the potatoes into ¼" slices by hand or with the slicing blade of a food processor. (3) Bring the garlic, chicken stock, cumin and pepper to boil in a small sauce pan while you slicing the potatoes.
Have the chopped chili and the shredded cheese at hand. (4). To assemble the gratin, arrange half the potatoes slices in the baking dish, evenly dot them with the green chilies, then sprinkle half the cheese over them. Salt very lightly or not at all, depending on the saltiness of the chicken broth. Repeat with another layer, using up the remaining potatoes, chilies and cheese. (5). Remove the garlic clove from the boiling broth and carefully pour broth over the potatoes. Dot surface with the remaining 1 tb butter. (6). Bake for 30 minutes or until the surface is browned and potatoes are knife-tender. Allow to cool a few minutes and serve. Source: The San Diego Union-Tribune, Food Section, Feb. 8, 1995. + Recipe of the Week + The Feast of Santa Fe cookbook. Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 02-11-95