+
3 (19)

Sides, Vegetarian

Potatoes and poblano chiles

Potatoes and poblano chiles
Los Angeles Times

Ferias, the country fairs of Mexico and Spain, are times of passion, joy and wonder. During the short days that the feria lasts, we let our feelings run at high speed. It's as Jean Paul Sartre once wrote on another ... Read more

Active work time: 20 minutes | Total preparation time: 1 hour 45 minutes | Serves 6 to 8
  • 4 poblano chiles
  • 2 1/4 pounds boiling potatoes
  • Salt
  • Butter, for greasing
  • 1 tablespoon olive oil
  • 2 onions, sliced
  • 2 cups whipping cream
  • Pepper
  • 7 ounces Gruyere cheese, shredded

Step 1Using tongs, roast chiles over stove-top flame, rotating so chiles blacken evenly on all sides, 3 to 5 minutes. (Alternatively, place on pan under broiler and broil a few minutes on each side until blackened.) Place in bowl and cover with plastic wrap about 10 minutes. Remove charred skin, rinse and remove seeds and veins with sharp knife.

Step 2Cook potatoes in boiling salted water until fork-tender, 30 to 45 minutes. When cool enough to handle, peel, slice and place potatoes in buttered 8-inch baking dish.

Step 3Heat oil in skillet over medium heat. Add onions and saute until softened, about 5 minutes.

Step 4Blend chiles, onions and cream in food processor or blender until well mixed and thickened. Season with salt and pepper to taste. Pour chile mixture over potatoes; sprinkle with cheese.

Step 5Bake at 350 degrees until golden brown and bubbly around edges, 30 to 40 minutes.


HAVE YOU TRIED


Willa Jean's lemon cornmeal muffins
Willa Jean's lemon cornmeal muffins

Beef lettuce wraps
Beef lettuce wraps

Pumpkin bars
Pumpkin bars

Spaghetti With Green Sauce
Spaghetti With Green Sauce

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Grilled Spring Carrots with Fresh Za’atar and Tahini Labneh
Lucques stuffing
Byaldi

Byaldi

(0)
Pommes Frites