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
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2
large russet potatoes
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1
small jar mild green chilis
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1/4
cup diced green peppers
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1/4
cup diced red peppers
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1
tablespoon chopped cilantro
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2
cloves chopped garlic
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1
cup sliced yellow onions
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chicken or beef broth depending on what meat it is served with)
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1/2
cup asiago cheese
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olive oil
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Kosher salt and black pepper
- Preheat the oven to 350 degrees.
- Generously oil a 9" pyrex pie pan.
- Scrub the potatoes well and slice into medium (1/4") rounds.
- Combine chilis, peppers, cilantro, garlic and onions inthe pie pan. Sprinkle with salt and pepper.
- Pour broth over the mixture until just touching the top potato layer.
- Sprinkle with cheese and bake until the potatoes are soft when tested with a knife.
- This recipe was entered in the contest for Your Best Potato Gratin
More Great Recipes:
Potato|Side|Vegetarian
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Sounds good...I'd guess you put the potatoes in pie plate first? I will try this, maybe subbing fresh roasted poblanos and a mexican cheese....sounds simple and easy...vegetarian if you use vegetable broth
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