Green Chili Cheese Potatoes
“It’s a very simple dish—just parmesan, cream sauce, potatoes, and green chili.” —Dana Rodriguez, executive chef/owner, Carne
Ingredients
- 5 golden or Idaho potatoes (rinsed but not peeled)
- 5 Hatch, Poblano, or Anaheim peppers
- 1 stick butter
- ½ small diced onion
- 3 garlic cloves (minced)
- ½ tsp. thyme (finely chopped)
- 4 c. cream
- 1 c. shredded parmesan cheese
- black pepper
- salt
- olive oil
Directions
- Cut potatoes in thin round slices, then place in a pot of salted water. Bring to boil, then reduce and cook until potatoes are done, about 10 mins. Strain and let cool.
- Preheat grill to high heat. Place the peppers in a bowl, add a drizzle of olive oil and sprinkle with salt and pepper. Grill, clean, peel, chop, and set aside to cool.
- In a medium pan, sweat the onion, garlic, and thyme with butter. Add cream and simmer for 20 minutes. Add cheese (set aside a small amount for topping), and blend. Check seasoning and add salt and pepper to taste.
- Preheat oven to 350. Mix potatoes, cream sauce, and roasted peppers. Add to a large skillet, top with extra parmesan, and bake for 15 minutes at 325.