POTATO AND POBLANO GRATIN
Provided by Marcela Valladolid
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
- In a medium bowl, combine the poblano strips and corn.
- In a small bowl, mix together the half-and-half and crema.
- Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
- Let stand 10 minutes before serving.
- Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.
GILBERT'S POTATOES
This recipe makes a great complement to any meal. Potatoes are grilled in foil with cheese and bacon bits. This dish tastes great the next day when warmed up. Enjoy!
Provided by Jen
Categories Potato Side Dishes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium high heat and lightly oil grate.
- Use either a 9x13 inch grill-safe baking dish OR a piece of foil large enough to hold all the ingredients. Layer with the potatoes, onions, pats of margarine, salt and ground black pepper. Sprinkle top with imitation bacon bits. Cover with foil and make sure you seal tightly so the margarine does not escape.
- Grill over medium high heat for 45 to 60 minutes, or to desired doneness. Carefully open, arrange the cheese over all and allow a few minutes for the cheese to melt. Remove from grill and serve immediately.
Nutrition Facts : Calories 431.2 calories, Carbohydrate 30.8 g, Cholesterol 20 mg, Fat 30.6 g, Fiber 4.4 g, Protein 10 g, SaturatedFat 8.4 g, Sodium 827.9 mg, Sugar 3.2 g
POBLANO POTATO GRATIN
In Mexican cuisine, rajas refers to thin strips of roasted chiles. Rajas are best when adding a kick to creamy dishes.
Provided by Lillian Chou
Categories Milk/Cream Potato Side Bake Christmas Thanksgiving Dinner Casserole/Gratin Family Reunion Potluck Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (side dish) servings
Number Of Ingredients 7
Steps:
- Roast chiles and make rajas:
- Roast chiles on their sides on racks of gas burners on high, turning with tongs, until skins are blackened all over, about 10 minutes. Immediately transfer to a bowl and let stand, covered tightly, 10 minutes.
- When chiles are cool enough to handle, peel or rub off skin. Slit chiles lengthwise, then stem, seed, and devein. Cut lengthwise into thin strips.
- Cook onions with 1 teaspoon salt in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until golden, about 8 minutes. Stir in chiles and remove rajas from heat. Reserve 1/2 cup rajas for topping.
- Make gratin:
- Preheat oven to 400°F with rack in middle. Generously butter a 3-quart shallow baking dish.
- Peel potatoes, then cut crosswise into 1/16-inch-thick slices with slicer. Transfer to a small heavy pot. Add cream, milk, and 1 teaspoon salt and bring just to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in rajas, then pour mixture evenly into baking dish. Sprinkle reserved 1/2 cup rajas on top.
- Bake until potatoes are tender, 45 minutes to 1 hour. Let stand 15 minutes before serving.
GILBERT'S POTATOES
This recipe makes a great complement to any meal. Potatoes are grilled in foil with cheese and bacon bits. This dish tastes great the next day when warmed up. Enjoy!
Provided by Jen
Categories Potato Side Dishes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium high heat and lightly oil grate.
- Use either a 9x13 inch grill-safe baking dish OR a piece of foil large enough to hold all the ingredients. Layer with the potatoes, onions, pats of margarine, salt and ground black pepper. Sprinkle top with imitation bacon bits. Cover with foil and make sure you seal tightly so the margarine does not escape.
- Grill over medium high heat for 45 to 60 minutes, or to desired doneness. Carefully open, arrange the cheese over all and allow a few minutes for the cheese to melt. Remove from grill and serve immediately.
Nutrition Facts : Calories 431.2 calories, Carbohydrate 30.8 g, Cholesterol 20 mg, Fat 30.6 g, Fiber 4.4 g, Protein 10 g, SaturatedFat 8.4 g, Sodium 827.9 mg, Sugar 3.2 g
GILBERT'S POTATOES
This recipe makes a great complement to any meal. Potatoes are grilled in foil with cheese and bacon bits. This dish tastes great the next day when warmed up. Enjoy!
Provided by Jen
Categories Potato Side Dishes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium high heat and lightly oil grate.
- Use either a 9x13 inch grill-safe baking dish OR a piece of foil large enough to hold all the ingredients. Layer with the potatoes, onions, pats of margarine, salt and ground black pepper. Sprinkle top with imitation bacon bits. Cover with foil and make sure you seal tightly so the margarine does not escape.
- Grill over medium high heat for 45 to 60 minutes, or to desired doneness. Carefully open, arrange the cheese over all and allow a few minutes for the cheese to melt. Remove from grill and serve immediately.
Nutrition Facts : Calories 431.2 calories, Carbohydrate 30.8 g, Cholesterol 20 mg, Fat 30.6 g, Fiber 4.4 g, Protein 10 g, SaturatedFat 8.4 g, Sodium 827.9 mg, Sugar 3.2 g
GILBERT'S POTATOES
This recipe makes a great complement to any meal. Potatoes are grilled in foil with cheese and bacon bits. This dish tastes great the next day when warmed up. Enjoy!
Provided by Jen
Categories Potato Side Dishes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium high heat and lightly oil grate.
- Use either a 9x13 inch grill-safe baking dish OR a piece of foil large enough to hold all the ingredients. Layer with the potatoes, onions, pats of margarine, salt and ground black pepper. Sprinkle top with imitation bacon bits. Cover with foil and make sure you seal tightly so the margarine does not escape.
- Grill over medium high heat for 45 to 60 minutes, or to desired doneness. Carefully open, arrange the cheese over all and allow a few minutes for the cheese to melt. Remove from grill and serve immediately.
Nutrition Facts : Calories 431.2 calories, Carbohydrate 30.8 g, Cholesterol 20 mg, Fat 30.6 g, Fiber 4.4 g, Protein 10 g, SaturatedFat 8.4 g, Sodium 827.9 mg, Sugar 3.2 g
GILBERT'S POTATOES
This recipe makes a great complement to any meal. Potatoes are grilled in foil with cheese and bacon bits. This dish tastes great the next day when warmed up. Enjoy!
Provided by Jen
Categories Potato Side Dishes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium high heat and lightly oil grate.
- Use either a 9x13 inch grill-safe baking dish OR a piece of foil large enough to hold all the ingredients. Layer with the potatoes, onions, pats of margarine, salt and ground black pepper. Sprinkle top with imitation bacon bits. Cover with foil and make sure you seal tightly so the margarine does not escape.
- Grill over medium high heat for 45 to 60 minutes, or to desired doneness. Carefully open, arrange the cheese over all and allow a few minutes for the cheese to melt. Remove from grill and serve immediately.
Nutrition Facts : Calories 431.2 calories, Carbohydrate 30.8 g, Cholesterol 20 mg, Fat 30.6 g, Fiber 4.4 g, Protein 10 g, SaturatedFat 8.4 g, Sodium 827.9 mg, Sugar 3.2 g
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