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Add a photoServings: 8
Ingredients
- 4 x poblano chiles
- 2Â 1/4 lb boiling potatoes
- Â Â Salt to taste
- Â Â Butter for greasing
- 1 Tbsp. extra virgin olive oil
- 2 x onions sliced
- 2 c. whipping cream
- Â Â Freshly-grnd black pepper to taste
- 7 ounce Gruyere cheese shredded
Directions
- Using tongs, roast chiles over stove-top flame, rotating so chiles blacken proportionately on all sides, 3 to 5 min. (Alternatively, place on pan under broiler and broil a few min on each side till blackened.)
- Place in bowl and cover with plastic wrap about 10 min. Remove charred skin, rinse and remove seeds and veins with sharp knife.
- Cook potatoes in boiling salted water till fork-tender, 30 to 45 min. When cold sufficient to handle, peel, slice and place potatoes in buttered 8-inch baking dish.
- Heat oil in skillet over medium heat. Add in onions and saute/fry till softened, about 5 min. Blend chiles, onions and cream in food processor or possibly blender till well mixed and thickened. Season with salt and pepper to taste.
- Pour chile mix over potatoes; sprinkle with cheese. Bake at 350 degrees till golden and bubbly around edges, 30 to 40 min.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 8 servings | |
| Calories 406 | |
| Calories from Fat 285 | 70% |
| Total Fat 32.38g | 40% |
| Saturated Fat 19.13g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 183mg | 8% |
| Potassium 485mg | 14% |
| Total Carbs 19.96g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.93g | 1% |
| Protein 10.33g | 17% |
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