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Epicurious
Gourmet

Poblano Potato Gratin

By Lillian Chou

4.7

(47)

Image may contain Dish Food Meal and Plant
Poblano Potato GratinDitte Isager

In Mexican cuisine, rajas refers to thin strips of roasted chiles. Although they commonly spice up everything from stews to tamales, rajas are best when adding a kick to creamy dishes. Here, forest-green poblanos lend a mild, almost fruity heat to a potato gratin.

Cooks’ notes:

•Chiles can be roasted by broiling on a broiler pan 2 inches from heat, turning, 8 to 10 minutes.
•Rajas can be made 3 days ahead and chilled.
•Gratin can be made 1 day ahead and chilled. Bring to room temperature and reheat, covered, in a 350°F oven (about 30 minutes).

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