Papas Al Gratin

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Thinly slice potatoes.

6. 6

   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.

7. 7

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

8. 8

   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.

* Per serving · 4 servings · Values may vary.