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Potatoes Au Gratin with Poblanos

Scalloped Potatoes au Gratin with Poblanos
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5 from 1 review

Decadence takes center stage with these creamy, crispy, savory, and herbaceous Potatoes au Gratin with Poblanos that will have you diving in for seconds.

  • Author: Nicole Stover
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 4-6 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale
  • 2 pounds Yukon gold potatoes, scrubbed, sliced into 1/8″ thin rounds, 6-8 potatoes
  • 3 poblano peppers, roasted, peeled, deseeded, sliced into thin strips
  • 1 large sweet onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons unsalted butter, plus extra for greasing the gratin dish
  • 2 cups heavy cream
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper, plus extra for topping
  • 1/2 teaspoon steak seasoning (can omit, but may need to add a little additional salt and pepper)
  • 3–4 sprigs fresh thyme, plus 1 teaspoon chopped thyme leaves
  • 2 bay leaves
  • 2 teaspoons Dijon mustard
  • 1 cup Gruyère cheese, grated
  • 1/4 cup Parmigiano-Reggiano cheese, grated

Instructions

  1. Roast your poblano peppers. Prepare your grill for direct grilling. If using a gas grill heat the grill to 400 degrees. Place the peppers on the hot grate. Allow all sides to char, turning every 1-2 minutes. Remove the peppers from the grill and place them in a zip top bag or plastic container. Let them steam and cool. Remove the charred skin and seeds. Slice into thin strips. 
  2. Preheat your oven or grill to 375. If making this on a charcoal grill prepare your grill for indirect cooking, baking the charcoal to the side. Butter a gratin dish or grill safe dish such as a cast iron skillet. Set aside.
  3. Heat a large skillet over medium-high heat and add the butter, allowing it to melt. Add the onions and let them sauté until they’re translucent, about 5 minutes. Add the garlic and cook for 1 more minute.
  4. Add the potatoes, thyme sprigs, bay leaves, seasonings, and heavy cream. Stir to combine. Let the cream come to a simmer, stirring often. Allow the potatoes to cook until fork tender and the cream has thickened, 10-15 minutes.
  5. Remove the bay leaves and thyme sprigs. Stir in the poblano strips and Dijon mustard. Taste and adjust seasoning if needed.
  6. Pour half of the potato mixture into the prepared gratin dish. Sprinkle the Gruyère cheese over the top. Pour the remaining potato mixture of the top. Sprinkle the parmesan over the potatoes. Top with a little additional cracked black pepper and the chopped thyme leaves.
  7. Allow the potatoes to bake for 20-25 minutes in the oven, or 35-40 minutes indirect on the grill until the top is golden brown and crisp. 
  8. Let cool for 10 minutes before serving. 

Notes

  1. This can be assembled 2-3 days in advance. Tightly wrap the casserole dish with plastic wrap or foil and keep refrigerated. You may need to add an additional 10 minutes to the bake time if baking directly from the refrigerator, or you can allow it to come to room temperature before baking. 
  2. Have fun using your favorite cheeses in this recipe. English and Irish style sharp white cheddars are delicious as well as cheeses like Jarlsberg and Emmental. Stick to semi-firm and firm cheeses for the best texture.
  3. Russet potatoes can be substituted for the Yukon golds. Make sure to peel them first. They will have a slightly grainier texture. 

Find it online: https://beachgirlgrills.com/potatoes-au-gratin-with-poblanos/