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1
To roast the chiles, place them on a baking sheet lined with aluminum foil about 8 inches from the broiler.
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2
Broil them until the skin blisters and turns black on both sides.
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3
(Do not burn the chiles themselves.)
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4
Remove the baking sheet from the oven and quickly cover the chiles with a clean dish towel.
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5
Let them sit, covered, until they are cool.
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6
Using a paring knife or your fingers, carefully peel off the skins, then slit one side and remove the seeds and veins.
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7
Cut the chiles into thin strips.
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8
Melt the butter in the bottom of the slow cooker insert.
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9
Place a layer of the sliced potatoes in the bottom of the slow cooker insert.
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10
(I use a bit more than one potato per layer.)
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11
Sprinkle lightly with freshly ground smoked or regular salt.
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12
Place a thin layer of cheese (about one-third of the cheese) on top of the potatoes.
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13
Place about half of the chile strips on top of the cheese.
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14
Repeat with another layer of potatoes, salt, cheese, and chiles.
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15
Finish with a layer of potatoes.
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16
Pour the water over the potatoes.
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17
Cover and cook on low for about 1 1/2 hours, or until the potatoes are beginning to get tender.
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18
Using a garlic press, press the garlic into the cream; pour the cream mixture over the potatoes, then add a last layer of cheese sprinkled with a bit of salt.
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19
Recover and cook for another 3 hours, or until the sauce has thickened and the potatoes are quite tender.
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20
A dry white wine of light to medium body would work for me with this dish.
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21
A French or Mexican Chardonnay or even a cava (Spanish sparkling wine) would also be nice.
