Light Scalloped Potatoes With Roasted Chiles

Ingredients

  • 1 medium poblano chile pepper, halved and seeded
  • 2 tablespoons unsalted butter, plus more for the baking dish
  • ½ small onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons chopped fresh thyme
  • 2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • 2 ½ cups low-sodium chicken broth
  • + 13 more ingredients
    • Kosher salt and freshly ground pepper
    • ¼ cup grated parmesan cheese
    • Mexican crema or sour cream, for topping (optional)
    • 1 medium poblano chile pepper, halved and seeded
    • 2 tablespoons unsalted butter, plus more for the baking dish
    • ½ small onion, thinly sliced
    • 2 cloves garlic, thinly sliced
    • 2 teaspoons chopped fresh thyme
    • 2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
    • 2 ½ cups low-sodium chicken broth
    • Kosher salt and freshly ground pepper
    • ¼ cup grated parmesan cheese
    • Mexican crema or sour cream, for topping (optional)

1. Preheat the broiler. Put the poblano cut-side down on a baking sheet and broil until the skin is browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool 5 minutes. Peel the skin off the poblano under cold running water, then chop into small pieces. 2. Prehe...

View full recipe at SpringPad

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