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
Ingredients
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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
Directions
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Preheat the oven to 350 degrees.
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Generously oil a 9" pyrex pie pan.
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Scrub the potatoes well and slice into medium (1/4") rounds.
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Combine chilis, peppers, cilantro, garlic and onions inthe pie pan. Sprinkle with salt and pepper.
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Pour broth over the mixture until just touching the top potato layer.
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Sprinkle with cheese and bake until the potatoes are soft when tested with a knife.
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