| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 3 poblano peppers
- Unsalted butter, for the baking dish
- 2 cups heavy cream
- 1 1/2 teaspoons kosher salt
- 1 teaspoon finely grated lime zest
- 1/2 teaspoon ground cumin
- 1 garlic clove, finely grated
- 3 sweet potatoes
- 2 russet potatoes
- 1 cup crumbled Cotija
Instructions
- If you have a gas burner, roast the poblano peppers over the open flame, turning occasionally with tongs, until the peppers are well charred all over, about 4 minutes. If you do not have a gas burner, halve the peppers lengthwise, place them in a baking pan and broil them in a preheated broiler, skin-side up, until well charred. Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes. Peel, stem and deseed the peppers, then cut into strips.
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Stir together the cream, salt, lime zest, cumin and garlic in a bowl.
- Peel the sweet potatoes and russet potatoes and thinly slice them with a mandoline (about 1/4-inch thick).
- Arrange half of the russet potatoes in the buttered baking dish. Top with half of the sliced poblanos, then half of the sweet potatoes. Top with half of the cream mixture and 1/3 cup Cotija. Repeat with the remaining ingredients (potatoes, poblanos, sweet potatoes, cream and the remaining 2/3 cups Cotija) and press down firmly to submerge the potatoes as much as possible.
- Cover the baking dish tightly with foil and bake for 35 minutes. Uncover and continue to bake until the potatoes are tender, the liquid has absorbed, and the top is browned in spots, 25 to 30 minutes more.
- Let stand 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 378 |
| Total Fat | 29 g |
| Saturated Fat | 18 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 102 mg |
| Sodium | 476 mg |
Reviews
This dish is so tasty! We lived in San Diego for 14 years and we love to bring that California taste to comfort food classics for our new friends in Wisconsin. I have this several times and it has been a hit!
This is an excellent gratin….and I’ve made many!
Just love Valerie, so talented. Made this Christmas 2019, it was off the charts amazing and was the most commented-on side at our family Christmas dinner. I’m making it again for 2020 Christmas but just for my family of 3…I was looking forward to sharing it with all my family again, but hopefully in Christmas 2021. It’s worthy on any table, just wonderful.
I made it for Thanksgiving to accompany a prime rib and roasted asparagus. It’s was awesome.
Absolutely delicious. Going to try layering deli ham in amongst the layers. Wow my family loved it.
Very, very good. An immediate, new favorite!!! Double yum.
Loved this dish! My grocery store didn’t carry Poblano peppers, so I tried Anaheim peppers instead. After I roasted them I tried a piece and it was very spicy to me. So I only added a few strips in the dish. After baking though, I probably could have added more. I also just cut the potatoes by hand since I didn’t have a fancy sliced. That worked fine. My husband loved it!