Light Scalloped Potatoes With Roasted Chiles Recipe

Name: Light Scalloped Potatoes With Roasted Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium poblano chile, halved and seeded; 2 tablespoons unsalted butter, plus more for baking dish; 12 small onion, thinly sliced; 2 garlic cloves, thinly sliced; 2 teaspoons fresh thyme, chopped; 2 lbs yukon gold potatoes, peeled and sliced 1/8-inch thick; 2 ½ cups low sodium chicken broth; salt and pepper; ¼ cup parmesan cheese, grated; sour cream or Mexican crema, optional for serving

Servings: persons

1 medium poblano chile, halved and seeded
2 tablespoons unsalted butter, plus more for baking dish
12 small onion, thinly sliced
2 garlic cloves, thinly sliced
2 teaspoons fresh thyme, chopped
2 lbs yukon gold potatoes, peeled and sliced 1/8-inch thick
2 ½ cups low sodium chicken broth
salt and pepper
¼ cup parmesan cheese, grated
sour cream or Mexican crema, optional for serving

1
Preheat the broiler.
2
Put the poblano cut-side down on baking sheet and broil until the skin is browned in spots, about 5 minute Transfer to bowl, cover with plastic wrap and let cool 5 minute Peel the skin off the pepper then chop into small pieces.
3
Preheat the oven to 400.
4
Lightly butter a 2 quart baking dish.
5
Heat 2 T butter in large skillet over med-high heat.
6
Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minute Add the potatoes, chicken broth, 1 1/2 t salt, and pepper to taste and bring to a boil.
7
Reduce the heat to med and cook, stirring gently, until potatoes are tender, 10-12 minute.
8
Arrange half the potato-broth mixture in the baking dish in an even layer.
9
Sprinkle with half each of the roasted poblano and parmesan.
10
Repeat with the remaining potato-broth mixture, poblano and parmesan.
11
Bake until bubbly and slightly golden, about 35 minutes.
12
Let stand 15 min before serving.
13
Serve with crema if desired.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium poblano chile, halved and seeded, 2 tablespoons unsalted butter, plus more for baking dish, 12 small onion, thinly sliced, 2 garlic cloves, thinly sliced, and more.

Yes, Light Scalloped Potatoes With Roasted Chiles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Light Scalloped Potatoes With Roasted Chiles

How did you like this recipe?

Frequently Asked Questions