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!Print
Skillet Poblano Potatoes are an easy side dish
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
2 lbs. potatoes (1kg)
2 tbsp. olive oil (30ml)
1 medium onion, chopped
Salt and pepper to taste
1–2 cloves garlic, minced
2 cups Mexican crema (480ml)
1 chile poblano
4 oz Monterrey Jack cheese, grated (115g)
½ cup grated parmesan cheese (40g)
Using a mandoline or food processor, slice the potatoes very thinly. Heat your oven to 325°F (162°C).
Heat a 12” (24cm) cast iron skillet on the stove. Add the olive oil and heat well. Add the onion and sauté until golden brown. Add the garlic and remove the pan from the heat. Season the mixture lightly with salt and pepper.
Arrange the sliced potatoes over the top of the onions, preferably in a circular pattern in the skillet. Season the top of the potatoes lightly with salt and pepper, but do not stir. Pour over the Mexican crema and spread evenly over the potatoes. Cover with aluminum foil and place the potatoes in the oven for 60-75 minutes.
Meanwhile, roast the chile poblano over an open flame on a gas stove.* Wrap the roasted chile in a clean kitchen towel, and then place the bundle in a paper bag. Allow the chile to sweat for 10-15 minutes. Remove the chile from the bundle, scrape away the blackened peel, cut away the top and remove the seeds. You may wish to rinse the prepared chile under running eater to remove any remaining charred skin and seeds. Slice the prepared chile into strips and set aside.
Remove the skillet from the oven. Switch the oven function to broil. Carefully remove the aluminum foil. Arrange the prepared chiles evenly over the top of the potatoes. Sprinkle over the cheeses. Place the pan under the heated broiler for 3-5 minutes until the cheeses are melted and golden brown. Serve warm.
*You can also roast the chile under the broiler in your oven, but you may need to roast the chile before you set the oven for baking the potatoes.
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