These are yummy with a kind of a creamy texture. I didn't
add sour cream/crema but there's nothing wrong with that, in
my book. nancy

"http://www.foodnetwork.com/recipes/food-network-kitchens/light-scalloped-potatoes-with-roasted-chiles-recipe/index.html"


Ingredients
1 medium poblano chile pepper, halved and seeded
2 tablespoons unsalted butter, plus more for the baking dish
1/2 small onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons chopped fresh thyme
2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1/4 cup grated parmesan cheese
Mexican crema or sour cream, for topping (optional)

Directions


Preheat the broiler. Put the poblano cut-side down on a baking sheet
and broil until the skin is browned in spots, about 5 minutes. Transfer
to a bowl, cover with plastic wrap and let cool 5 minutes. Peel the skin
off the poblano under cold running water, then chop into small pieces.

Preheat the oven to 400 degrees F. Lightly butter a 2-quart baking dish.
Heat 2 tablespoons butter in a large skillet over medium-high heat. Add
the onion, garlic and thyme and cook, stirring frequently, until the
onion is soft, about 5 minutes. Add the potatoes, chicken broth, 1 1/2
teaspoons salt, and pepper to taste and bring to a boil. Reduce the heat
to medium and cook, stirring gently, until the potatoes are tender, 10
to 12 minutes.

Arrange half of the potato-broth mixture in the prepared 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 minutes before serving. Thin some crema or sour cream with
water and serve alongside for topping.

On 4/20/2012 8:32 AM, jmcquown wrote:
>
> "Nancy Young" <replyto@inemail> wrote

>> And you're right, it's not exactly diet food though
>> they are compared to the richer version I think of. Three TBS of butter
>> for all those potatoes isn't bad, and we all know parmesan is no cal.
>>
> Weeeelll.... parm isn't no cal but it is low cal! Lower in fat.

I was being a wise guy as usual. Wouldn't it be nice if it was
guilt free food? Actually, you don't need a lot of it to make
it taste good if you have some decent parm.

I'm going out to dinner at this place that serves grilled caesar
style romaine and it's got delicious parmigiana shavings that
really make the dish. Can't wait.

> And
> you're right, that's not a lot of butter for this recipe. When I make
> Mom's scalloped potatoes (recipe from the 1951 edition of the Betty
> Crocker cookbook) I "dot generously with butter", each layer of
> potatoes. As per the directions. I guarantee it winds up being more than
> 3 Tbs. butter!

And I am not against butter. (laugh) But this recipe really
doesn't need it. I didn't feel deprived at all, like where's the
regular potatoes?

Just seems like people are always looking for a dish like this so
I thought I'd post it.

>> I used two smaller poblanos but clearly more wouldn't hurt it.
>> Honestly, I love sour cream even though it doesn't love me, and I
>> don't miss it here.
>>
> I'd probably skip the sour cream simply because it spoils before I can
> use it. It would be nice if I could buy sour cream in small cups, about
> 2 Tbs. Just a good dollop. You know what I mean?

Yup. It does keep for a long time, and I could put a hurtin' on
myself given plain sour cream and potato chips, but I don't use it
that much either.

> I never would have thought of adding poblanos to scalloped potatoes.

Ditto. I saw it in the Food Network magazine I picked up at the
airport and thought What the heck.

> Hmmm, might have to go back to that Mexican market. Oh, but they didn't
> have fresh peppers... just dried or roasted ones. Think that would work?

If they have roasted poblanos, why not, first thing you do it roast
them. But I would think whatever you have it fine, it's not a huge
deal in the dish.

nancy

I made a few small adjustments but this recipe turned out great! Instead of using all chicken stock, I used half stock and half skim milk to add some creaminess. And, it's too yummy.