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1
Preheat the oven to 400u00b0.
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2
Place the chiles in a medium-size bowl and fully submerge in boiling water until rehydrated and softened, about 15 minutes. Remove chiles from the water, cool slightly, then slit vertically; remove and discard stems and seeds. Slice chiles crosswise into very thin slivers, set aside.
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3
Heat the butter and olive oil in a skillet over medium heat; add the cumin, onion, and pinches of salt and pepper. Cook, stirring often, until the onions soften, about 8 to 10 minutes. Set aside. You will have about 1/2 to 1 cup.
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4
While the onions cook, peel potatoes or leave unpeeled for a slightly more rustic look. Use a mandoline to slice no thicker than 1/8 -inch. Place slices in a bowl of cool water to minimize browning.
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5
Butter an 11- by 13-inch lasagna pan or casserole dish, and begin to layer the potato rounds. Scatter a small spoonful of onion over each layer, along with a spoonful of the chile strips, and salt and pepper. Continue to stack layers of potatoes, onion, chile slivers, and salt and pepper until the potatoes are all used up. If using garlic confit cloves, scatter them between the layers, too. You should have about 3 to 4 layers, ending with the potatoes on top.
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6
In a medium mixing bowl, whisk together the milk, yogurt and carrot juice, then pour over the potatoes. It should cover most of them. Cover with foil and bake for 1 hour, or until the potatoes have absorbed the liquids and are fully cooked.
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7
Increase the oven temperature to 500u00b0. Remove foil, then sprinkle on the breadcrumbs and spray with olive oil. Return to the oven, uncovered, and bake for about 5 minutes, or until the breadcrumbs are brown and crisp. Serve hot.
