Light Scalloped Potatoes With Roasted Chiles

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 medium poblano chile, halved and seeded
• 2 tablespoons unsalted butter, plus more for baking dish
• 1/2 small onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 teaspoons fresh thyme, chopped
• 2 lbs yukon gold potatoes, peeled and sliced 1/8-inch thick
• 2 1/2 cups low sodium chicken broth
• salt and pepper
• 1/4 cup parmesan cheese, grated
• sour cream or mexican crema, optional for serving

Recipe

• 1 preheat the broiler. put the poblano cut-side down on baking sheet and broil until the skin is browned in spots, about 5 minute transfer to bowl, cover with plastic wrap and let cool 5 minute peel the skin off the pepper then chop into small pieces.
• 2 preheat the oven to 400. lightly butter a 2 quart baking dish. heat 2 t butter in large skillet over med-high heat. add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minute add the potatoes, chicken broth, 1 1/2 t salt, and pepper to taste and bring to a boil. reduce the heat to med and cook, stirring gently, until potatoes are tender, 10-12 minute.
• 3 arrange half the potato-broth mixture in the baking dish in an even layer. sprinkle with half each of the roasted poblano and parmesan. repeat with the remaining potato-broth mixture, poblano and parmesan. bake until bubbly and slightly golden, about 35 minutes. let stand 15 min before serving. serve with crema if desired.