This Poblano Potato Gratin has become a holiday favorite. I made it originally for Mexican Thanksgiving 2012 and it was so good (and popular) that it resurfaced this year for Easter Brunch 2014. I did tone down the fat quite a bit from the original, because hey, every little bit helps, right? I also tweaked the assembly of the Poblano Potato Gratin so that it looks much more visually dramatic. The genius of the dish is that poblanos provide a little heat in a dish that is traditionally mild and creamy; it makes the potatoes more interesting and tempers the heat of the peppers- even people who like mild can usually handle the Poblano Potato Gratin and even add it to their request list. 1 ½ pounds fresh poblano chiles (about 5) 1 pound onions; sliced thin 1 cup white wine 1 tablespoon vegetable oil 3 pounds large Yukon Gold potatoes ¾ cups heavy cream 1 ½ cup milk (any percent you like… there’s heavy cream, so I use 1%) 2 teaspoons sea salt (and maybe a little more) 8 servings –scaled very well if you need to double it Roast the poblanos on a cookie sheet about 2 inches … Continue reading →