Potato Gratin with Poblano Peppers and Onions

Appetizers | World cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Potato gratin with poblano peppers and onions

Ingredients

Habanero Pepper - 24 oz
Onion - 15.9 oz
Salad Potatoes - 3 lbs
Vegetable Oil - 1 tablespoon
Milk - ¾ cup
Cream - 1½ cups

Step by Step guide

Step 1

Preheat the grill and roast the peppers until the skin starts to char, about 10 minutes. Transfer to a bowl, cover, and cool for 10 minutes. Peel off the skin, remove the seeds and membranes, and cut into long strips.

Step 2

Heat a skillet, add vegetable oil, and sauté the sliced onion with 1 teaspoon of salt. Cook for 8 minutes, stirring, until golden brown. Add the chili and remove from heat.

Step 3

Preheat the oven to 392°F. Grease a rectangular baking dish with oil.

Step 4

Peel the potatoes and slice them into thin rounds. Transfer to a pot, add the cream, milk, and 1 teaspoon of salt. Bring to a boil over medium heat, stirring. Add the peppers with onions, reserving a small amount. Layer in the baking dish and top with the remaining peppers.