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Papas al Gratin

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Level: Easy

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Description

I stumbled across this dish at a local Mexican restaurant and fell in love. This is one of the best au gratin potato recipes I’ve ever had.

Ingredients

  • 2 pieces Tomatillo, Husked And Washed
  • 3 pieces Poblano Chilies
  • 1 Tablespoon Olive Oil
  • ½ cups Chicken Stock
  • 3 ounces, weight Sour Cream/cream Cheese
  • 1 bunch Cilantro- Whole
  • 1 clove Garlic
  • Juice Of One Lime
  • Salt And Pepper, to taste
  • 6 pounds Potatoes
  • ½ cups Queso Blanco Rallado

Preparation

Coat tomatillos and chilies with olive oil and roast for 10-15 minutes in oven.

When roasted, stick chilies in a plastic bag to steam so it’s easier to peel them.

Once the chilies are steamed, peel skins and remove seeds/stem.

In a food processor or blender, puree everything except potatoes and queso blanco rallado.

Thinly slice potatoes.

Start with coating the inside of the dish with a thin layer of puree. Layer potatoes and sauce, covering dish tightly with aluminum foil when finished. You’ll want to keep the sauce fairly thin during this process.

Bake covered at 375F for 45 minutes, then uncover and sprinkle cheese over the top. Bake until cheese is melted and golden.

NOTE- I chose queso blanco rallado because several au gratin recipes in Spanish called for it. I don’t speak Spanish and so don’t know what it’s called in English. It looks kind of like Parmesan cheese, except it melts better. The dish in the restaurant had a more stringy cheese (mozzarella consistency) on top. If anyone knows what kind of cheese that is, I’d love to know. This cheese does pair well with the dish, though.

2 Comments

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funnydiebarbarin on 8.21.2009

Thanks, I’ll have to look for that kind next time. Let me know how you’re husband likes them.

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justplainkim on 8.21.2009

This looks great…my husband is from Mexico and will love this. About the mozzarella-like cheese…it was probably queso oaxaca…one of my all time favorite Mexican cheeses. It is usually found in a ball-like shape and is really a long strip of cheese wound around itself (kind of like yarn). The best stuff is the stuff actually made in Oaxaca, but in the US you can usually only find stuff made in the US…It shreds really well and melts like mozzarella, with a bit more tang.

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