Potato Gratin with Poblano Peppers and Onions
Appetizers • World
Description
Potato gratin with poblano peppers and onions
Ingredients
- Habanero Pepper 25 oz
- Onion 15 oz
- Salad Potatoes 5 lbs
- Vegetable Oil 1 tablespoon
- Milk ¾ cup
- Cream 1½ cups
Step-by-Step Guide
Step 1
Preheat the grill and roast the peppers until the skin starts to char, about 10 minutes. Transfer to a bowl, cover, and cool for 10 minutes. Peel off the skin, remove the seeds and membranes, and cut into long strips.
Step 2
Heat a skillet, add vegetable oil, and sauté the sliced onion with 1 teaspoon of salt. Cook for 8 minutes, stirring, until golden brown. Add the chili and remove from heat.
Step 3
Preheat the oven to 390°F. Grease a rectangular baking dish with oil.
Step 4
Peel the potatoes and slice them into thin rounds. Transfer to a pot, add the cream, milk, and 1 teaspoon of salt. Bring to a boil over medium heat, stirring. Add the peppers with onions, reserving a small amount. Layer in the baking dish and top with the remaining peppers.
Step 5
Bake until the potatoes are tender, 45 minutes to 1 hour. Let sit for 15 minutes before serving.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!