Potatoes au Gratin with Green Chile!
6 russet potatoes, peeled and sliced thin
1 clove garlic, peeled and sliced in half
1 cup grated Gruyere cheese
1/2 cup to 3/4 cup roasted Green Chile chopped
3 cups heavy cream
Salt and freshly ground white pepper
3 tablespoons fresh chives, minced
Preheat the oven to 375°. Rub the cut sides of a garlic clove on the bottom and sides of a 9 x 13-inch casserole or 6 individual oval gratin dishes (10 1/2-inch). The gratin is easier to assemble by first prepping all of the ingredients. Peel and slice the potatoes, placing the potatoes immediately into large bowl of ice water as you work to prevent browning. Grate the cheese and place the cream in a large saucepan over a medium heat and bring to a simmer.
Drain and pat dry the potatoes in a dishtowel then add into the saucepan of simmering cream for 5 minutes. Using a slotted spoon, remove the potato slices placing half in the baking dish or individual baking dishes to create the first layer. Sprinkle with a pinch of salt and white pepper. Put in the chopped green Chile, arrange flat in a single layer over the potatoes. Adjust the quantity of Chile to suit your individual taste.
Cover the Chile with the remaining potatoes, pressing down to smooth evenly. Pour the remaining cream from the saucepan over the potatoes, distributing evenly if making individual gratins, top with the grated Gruyere cheese and another sprinkle of salt and white pepper.
Place the gratin(s) on a baking sheet and bake in a 375° oven for about 45 minutes, or until the potatoes are tender and the top is browned and bubbly. Remove from the oven and allow to rest about 10 minutes before serving. Sprinkle the top the minced fresh chives and serve. The gratins may be made a day or two ahead, store covered in the refrigerator. Reheat in covered with foil in a 350° oven for about 30 minutes. Should be about 6 to 8 servings.