Skillet Poblano Potatoes could be a lot more complicated. However, I opted for the easy route in making a cheesy, creamy potato side dish, ‘cuz we are all busy people, right?
I was looking for a good au gratin recipe to share, but it seemed like most of the recipes I found required a cooked cheese sauce. I love a good cheese sauce, but aren’t there some short cuts? How many dishes to you have to cook in order to come up with a single side dish? Skillet Poblano Potatoes are the answer.
Mexican crema is the answer
I used Mexican crema instead a cooked cheese sauce and the results were terrific! You can’t use regular sour cream as the water content is too low. But Mexican crema seems to be a wonderful substitute. It gets you pretty close to a classic au gratin recipe without having to cook the sauce.
I spent my time roasting the a chile poblano because I think chile poblano flavor worth my time! So much is added with just one chile. You can read more about roasting poblano chiles here.
Also, if you have a food processor, slicing the potatoes thinly is a snap. Any type of potato will work but I prefer the small, yellow roasting potatoes like Yukon gold. Thin potatoes means more flavor between the layers!
Excellent with steak and salad
I served Skillet Poblano Potatoes with a steak and salad. The perfect side! But this is also an amazing accompaniment for brunch with eggs and bacon. Savory with a hint of spice, I could enjoy these potatoes at every meal!
Make sure to give your skillet the final touch of broiling after baking to crisp up the cheese. That is my favorite part! You could opt to add crispy cooked bacon as a garnish, or chopped green onions, or even more Mexican crema! These potatoes may be a side dish, but everyone will want seconds!
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