POBLANO au GRATIN POTATOES
J. Gilbert's Restaurant Recipe
1st Layer:
14 ounces Idaho potatoes, sliced
1/2 teaspoon salt
3/4 teaspoon fresh ground black pepper
1 tablespoon roasted poblano pepper, peeled and sliced
1/2 cup Jalapeno Jack cheese, shredded
1/2 cup Gruyere cheese, shredded
8 ounces Au Gratin Cream
2nd Layer:
14 ounces Idaho potatoes, sliced
1/2 teaspoon salt
3/4 teaspoon fresh ground black pepper
1 tablespoon roasted poblano pepper, peeled and sliced
1/2 cup Jalapeno Jack cheese, shredded
1/2 cup Gruyere cheese, shredded
8 ounces Au Gratin Cream
3rd Layer:
14 ounces Idaho potatoes, sliced
1/2 teaspoon salt
3/4 teaspoon fresh ground black pepper
1 tablespoon roasted poblano pepper, peeled and sliced
1/2 cup Jalapeno Jack cheese, shredded
1/2 cup Gruyere cheese, shredded
8 ounces Au Gratin Cream
Preheat oven to 350 degrees. Spray A large baking pan with nonstick cooking spray. Place the first layer of ingredients in the pan in the order listed. Evenly distribute across the entire pan. Pour the cream over the first layer. Press down the potatoes to evenly distribute the cream mixture.
Repeat the process for the second and third layers.
Cover the pan with foil and place in the oven. Cook for 1 hour and 25 minutes. Check the potatoes to ensure they are fully cooked.
Notes: The Au Gratin Cream Sauce is a combination of flour and butter made into a roux with milk or heavy cream added. No directions were given for this part of the recipe.