Potato and Chile Gratin
Papas y Chile Ancho Al HornoSliced 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.
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 / Tips / Wine Advice:
Serve hot.