Roasted Chile and Potato Gratin

1. 1

   Roast the chiles over a gas flame or under a broiler, turning until charred all over.

2. 2

   Put the chiles in a bowl, cover with plastic wrap and let steam for 5 minutes.

3. 3

   Working over the bowl, remove the charred skins, ribs, stems and seeds; strain and reserve any juices that have collected in the bowl.

4. 4

   Cut the chiles into 1/2-inch pieces and put them in the bowl with the reserved juices.

5. 5

   Preheat the oven to 400.

6. 6

   In a small bowl, combine the garlic, cream, salt, pepper and 1 1/4 cups of water.

7. 7

   Spread the sliced potatoes in a nonreactive 9-by-13-inch baking dish and tuck the chile pieces between the slices; drizzle with the chile juices.

8. 8

   Pour the liquid mixture over all, shaking the dish to settle the potatoes and cream in an even layer.

9. 9

   Bake in the upper third of the oven for about 35 minutes, or until bubbling and browned on top.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.