Potato and Chile Gratin

Papas y Chile Ancho Al Horno

Sliced potatoes baked in ancho chile and cream sauce is a modern dish using traditional ingredients. Serve with any kind of grilled fish, meat, or poultry.

Print Recipe

Ingredients

Makes 4 servings

▢ 2 ancho chiles
▢ 1 small garlic clove minced
▢ 1 cup canned fat-free reduced-sodium chicken broth
▢ ½ cup heavy cream
▢ ½ teaspoon salt or to taste
▢ ¼ teaspoon freshly ground pepper or to taste
▢ 3 baking potatoes 2 pounds, peeled, quartered lengthwise, and thinly sliced crosswise

Instructions

Wipe the chiles with damp paper towel to remove any dust and cut them open.
Remove the stems, seeds, and veins.
In a dry skillet, over medium heat, toast the chiles until aromatic, about 6 to 8 seconds on each side.
Put the chiles in a bowl and barely cover with hot water.
Soak for 20 minutes.
Transfer the chiles to a blender and discard the water.
Add the garlic and chicken broth.
Blend for 1 minute to a smooth purée.
Add the cream, salt, and pepper.
Pulse just to mix.
Reserve in the blender jar.
Preheat the oven to 375°.
Brush an 8-inch-square baking dish with vegetable oil.
Arrange the sliced potatoes in the dish.
Pour the chile mixture evenly over the potatoes.
Bake uncovered until the potatoes are tender, and the sauce is bubbling, about 45 minutes.

Notes & Wine Advice

Serve hot.

--------------------------------------------------------------------------------------------------

Course; Casserole

Cuisine; Mexican

Diets; Vegetarian