Southwestern Potato Gratin

By artoeat
September 27, 2009
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Southwestern Potato Gratin

Author Notes: I created this dish when I catered for fajita parties. It is a non cream gratin with a sprinkle of cheese on top.artoeat

Serves: 4-6

  • 2 large russet potatoes
  • 1 small jar mild green chilis
  • 1/4 cup diced green peppers
  • 1/4 cup diced red peppers
  • 1 tablespoon chopped cilantro
  • 2 cloves chopped garlic
  • 1 cup sliced yellow onions
  • chicken or beef broth depending on what meat it is served with)
  • 1/2 cup asiago cheese
  • olive oil
  • Kosher salt and black pepper
  1. Preheat the oven to 350 degrees.
  2. Generously oil a 9" pyrex pie pan.
  3. Scrub the potatoes well and slice into medium (1/4") rounds.
  4. Combine chilis, peppers, cilantro, garlic and onions inthe pie pan. Sprinkle with salt and pepper.
  5. Pour broth over the mixture until just touching the top potato layer.
  6. Sprinkle with cheese and bake until the potatoes are soft when tested with a knife.

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