Potato Gratin with Green Chile

September 25, 2011
3 Ratings
Author Notes

Potato Gratin, piping hot from the oven with layers of creamy potatoes, a crispy brown cheese topping and inside a surprise, a middle layer of roasted green chile, a taste combination that is hard to resist.
Potato Gratin is a modern take on classic Potato Dauphinois, made simple. Potatoes, cream, garlic and cheese complete this Bijouxs Basics ingredient list; green chiles are an optional addition. - Bijouxs —Bijouxs

Test Kitchen Notes

This potato gratin will take you back to your childhood, sort of: It’s perfect comfort food, but the addition of chilies spices it up a bit. I didn't have access to Hatch chiles, so I used Anaheim peppers instead and they were perfect. In fact, I'd love this with poblanos as well. How can you go wrong with potatoes, cream, and Gruyère cheese? I highly recommend this for a holiday side dish, it will please kids and adults alike! - ChezSuzanne —TheWimpyVegetarian

  • Serves 6-8
  • 6 russet potatoes, peeled and sliced thin
  • 1 clove garlic, peeled and sliced in half
  • 1 cup grated Gruyere cheese
  • 2-3 whole roasted Hatch green chiles, peeled and seeded*
  • 3 cups heavy cream
  • Salt and freshly ground white pepper
  • 3 tablespoons fresh chives, minced
In This Recipe
  1. Preheat the oven to 375°. Rub the cut sides of a garlic clove on the bottom and sides of a 9 x 13-inch casserole or 6 individual oval gratin dishes (10 1/2-inch)
  2. The gratin is easier to assemble by first prepping all of the ingredients. Peel and slice the potatoes, placing the potatoes immediately into large bowl of ice water as you work to prevent browning. Prepare the peeled, seeded green chiles by slicing lengthwise and opening up flat into a single layer. Grate the cheese and place the cream in a large saucepan and place on stovetop over a medium heat and bring to a simmer.
  3. Drain and pat dry the potatoes in a dishtowel and place in the saucepan of simmering cream for 5 minutes. Using a slotted spoon, remove the potato slices placing half in the baking dish or individual baking dishes to create the first layer. Sprinkle with a pinch of salt and white pepper. If using the green chiles, arrange flat in a single layer over the potatoes. Adjust the quantity of chiles to suit your individual taste, about 2-3 chiles for the large gratin, about 1/2 a chile per individual gratin.
  4. Cover the chiles with the remaining potatoes, pressing down to smooth evenly. Pour the remaining cream from the saucepan over the potatoes, distributing evenly if making individual gratins, top with the grated Gruyere cheese and another sprinkle of salt and white pepper.
  5. Place the gratin(s) on a baking sheet and bake in a 375° oven for about 45 minutes, or until the potatoes are tender and the top is browned and bubbly. Remove from the oven and allow to rest about 10 minutes before serving. Sprinkle the top the minced fresh chives and serve. The gratins may be made a day or two ahead, stored covered in the refrigerator. Reheat in covered with foil in a 350° oven for about 30 minutes. *Canned mild whole green chiles may be substituted.

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