Poblano Potato Gratin

1. 1

   Roast chiles on their sides on racks of gas burners on high, turning with tongs, until skins are blackened all over, about 10 minutes. Immediately transfer to a bowl and let stand, covered tightly, 10 minutes.

2. 2

   When chiles are cool enough to handle, peel or rub off skin. Slit chiles lengthwise, then stem, seed, and devein. Cut lengthwise into thin strips.

3. 3

   Cook onions with 1 teaspoon salt in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until golden, about 8 minutes. Stir in chiles and remove

4. 4

   from heat. Reserve 1/2 cup

5. 5

   for topping.

6. 6

   Preheat oven to 400u00b0F with rack in middle. Generously butter a 3-quart shallow baking dish.

7. 7

   Peel potatoes, then cut crosswise into 1/16-inch-thick slices with slicer. Transfer to a small heavy pot. Add cream, milk, and 1 teaspoon salt and bring just to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in

8. 8

   , then pour mixture evenly into baking dish. Sprinkle reserved 1/2 cup

9. 9

   on top.

10. 10

    Bake until potatoes are tender, 45 minutes to 1 hour. Let stand 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.