I use two different methods when making this dish depending on who is coming to dinner. Personally I love potatoes baked in cream but I understand that many people prefer something lighter or something with less fat and less, or no dairy.
BT's Full On Poblano And Potato Gratin
Ingredients:
2 pounds (900 grams) low starch potatoes
1 garlic stalk or small bunch of garlic scapes (can use leek and 2 garlic cloves as a replacement)
1 medium poblano chili
1 cup (250 ml) whole milk
1/2 cup (125 ml) cooking cream
1/2 cup grated cheese (parmesan, gouda, emental)
3 tablespoons unsalted butter
2 tablespoons flour
1/4 teaspoon nutmeg
1 1/2 teaspoons kosher salt
ground black pepper
Directions:
Preheat oven to 375 F. (190 C.)
Peel potatoes and remove hard exterior leaves of garlic stalk
Slice potatoes on the bias (~1/8 inch = 3 mm)
Slice garlic stalk in rings
Place potatoes and garlic in a shallow pan and cover with water
Add 1/2 teaspoon kosher salt
Bring to a boil, cover and reduce flame to low
Let cook 5 minutes
Remove from heat and and drain
Slice chili in thin rings
Remove veins and seeds
Place 1 tablespoon butter in bottom of shallow baking dish
Layer half of the potato/garlic mixture on top
Sprinkle 1/2 teaspoon salt and 3 grinds of pepper over potatoes
Sprinkle 1 tablespoon flour over potatoes
Using your fingers distribute 1 tablespoon of butter in small pieces over flour
Place poblano rings over flour
Add cheese and spread evenly over surface
Place remainder of potato/garlic mixture over cheese
Sprinkle 1/2 teaspoon salt and 3 grinds of pepper over potatoes
Sprinkle 1 tablespoon flour over potatoes
Using your fingers distribute 1 tablespoon of butter in small pieces over flour
Mix together nutmeg, milk and cream and pour over entire contents
Cover baking dish in aluminum foil
Bake on middle rack for 50 minutes
Remove aluminum foil
Move rack up to highest level and turn oven to broil
Broil uncovered for 5 minutes or until surface is golden brown
Enjoy! !בתיאבון
BT's Cream-less Poblano And Potato Gratin
Ingredients:
2 pounds (900 grams) low starch potatoes
1 garlic stalk or small bunch of garlic scapes (can use leek and 2 garlic cloves as a replacement)
1 medium poblano chili
1 1/2 cups (375 ml) vegetable stock
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon cloves
1 1/2 teaspoons kosher salt
ground black pepper
Directions:
Preheat oven to 375 F. (190 C.)
Peel potatoes and remove hard exterior leaves of garlic stalk
Slice potatoes on the bias (~1/8 inch = 3 mm)
Slice garlic stalk in rings
Place potatoes and garlic in a shallow pan and cover with water
Add 1/2 teaspoon kosher salt
Bring to a boil, cover and reduce flame to low
Let cook 5 minutes
Remove from heat and and drain
Slice chili in thin rings
Remove veins and seeds
Pour 1/2 tablespoon olive oil in bottom of shallow baking dish
Layer half of the potato/garlic mixture on top
Sprinkle 1/2 teaspoon salt and 3 grinds of pepper over potatoes
Sprinkle 1 tablespoon flour over potatoes
Drizzle 1/2 tablespoon olive oil over flour
Place poblano rings over flour
Place remainder of potato/garlic mixture over cheese
Sprinkle 1/2 teaspoon salt and 3 grinds of pepper over potatoes
Sprinkle 1 tablespoon flour over potatoes
Drizzle 1/2 tablespoon olive oil over flour
Add cloves to vegetable stock
Pour liquid over potatoes
Cover baking dish in aluminum foil
Bake on middle rack for 50 minutes
Remove aluminum foil
Move rack up to highest level and turn oven to broil
Broil uncovered for 5 minutes or until surface is golden brown
Enjoy! !בתיאבון
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