I love poblano peppers, eat them frequently in Chile Rellenos, so when I ran across this recipe, knew I had to try it.  The peppers are much better when peeled, so let’s start with that step first. 

In order to peel the chiles, they must first be charred.  I do this by coating the chiles with olive oil and placing them on a cookie sheet. 

 

Poblano Chiles Ready to Char

 

Then I place them in the oven set to broil. in this photo you can see I have them on parchment.  It isn’t necessary, but if you use it, watch carefully to check on the paper burning. 

In the oven set on broil

Broil them until the skin starts to blacken, and then turn. Continue until all sides are charred.

What they look like after roasting

Place peppers in a bowl covered with a towel or plastic. Let stand for 10 minutes. Rub skins off chiles, remove seeds, discard stems and slice.

Preheat oven to 400 degrees F°.   Butter a 9 x1 3 inch baking dish;  sprinkle garlic over bottom of dish.  

Arrange 1/4 of potatoes in dish,  sprinkle with salt and pepper; add 1/3 of chiles.  Repeat layering of potatoes and chiles 2 more times.  Top with a layer of potatoes. 

Pour broth over, then cream.  Sprinkle with salt and pepper. 

Cover dish with foil.  Bake until potatoes are tender. about 1 hr 15 minutes. 

Uncover. Sprinkle cheese over potatoes.  Bake until liquid thickens, about 15 minutes.

Finished casserole

This is so good

Roasted Poblano and Potato Gratin
 
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Serves: 4 people
Ingredients
  • 4 Large Poblano Chiles
  • 2 Cloves Garlic minced
  • 3.5 Pounds Yukon Gold Potatoes, peeled and sliced ⅛ inch thick
  • 2 Cups Chicken Broth
  • 2 Cups Heavy whipping cream
  • 1.5 Cups Shredded Monterey Jack Cheese
  • ½ Cup Queso Anejo Cheese crumbled (or romano)
Instructions
  1. Preheat oven to 400 degrees.
  2. Char chiles over gas flame or in a broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop chiles.
  3. Butter a 13-inch-by-9-inch-by- 2-inch glass baking dish. Sprinkle garlic over bottom of dish.
  4. Arrange ¼ of the potatoes in the dish. Sprinkle with salt and pepper, then ⅓ of the chiles and ⅓ of the cilantro. Repeat layering of potatoes, chiles and cilantro, 2 more times, seasoning with salt and pepper. Top with any remaining potatoes.
  5. Pour broth over, then cream. Sprinkle with salt and pepper.
  6. Cover dish with aluminum foil. Bake until potatoes are tender, about 1 hour and 15 minutes.
  7. Uncover, sprinkle cheeses over the potatoes and continue baking until liquid thickens, about 15 minutes.