I’m not the only one on a Southwestern cuisine food kick. Even Baby Lady got into the act with her take on a french classic, potatoes au gratin. The result was lip smackin’ good, too.
I don’t know anyone who doesn’t like potatoes au gratin. You have potatoes that everybody likes and you add to it the cheese that bakes into that ooey gooey goodness that makes you smile just thinking about it. I mean, what is there not to like about potatoes au gratin? People from all walks of life, young and old, and different countries love potatoes au gratin and have their own spin on the dish. I have a friend of mine who figured out potatoes au gratin were the perfect dish in which to hide vegetables from her finicky children until they got older. The potatoes and cheese were simply too much for the children to resist, even if it did have that other funky stuff in it.
Now, au Gratin is nothing new nor is it limited to potatoes. It’s a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. It is usually prepared in a shallow dish of some kind and baked or cooked under a broiler to form a golden crust on top. When done, it is traditionally served in its baking dish. Although potatoes au gratin originated in French cuisine, it is found the world over. There are recipes for potatoes au gratin coupling he potatoes with onions, carrots, avocados, sweet potatoes, spinach, etc. The list goes on seemingly forever. Everyone has their spin on this classic dish so it’s no wonder Baby Lady has her spin on it, too, and the timing could not have been more perfect inasmuch as I had roasted a lot of Hatch green chiles. Next time you’re looking for a side dish with a twist you really need to give this a try. Baby Lady coaxed a whole lot of flavor out of this dish and it was superb. The addition of the fresh corn gave the dish a nice little natural sweetness that complimented the touch of heat from the chiles. All-in-all, I would eat this dish again and again. Good thing we had leftovers so I could and did.
- 2 russets, peeled and sliced into 1/8 inch slices
- 1/2 tsp cumin
- 1 tsp oregano
- 1 cup mexican crema
- 1/2 cup heavy cream
- salt & pepper to taste
- 7 roasted Hatch chiles, sliced into strips
- 1 onion sliced
- 1 ear of corn, kernels removed
- 4 cloves garlic, peeled
- 1 lb Muenster cheese
- 1/3 cup diced bacon
Place a skillet over medium-high heat. Add the bacon and brown.
Once the bacon has browned, not crisp, add the onion and sauté for 2 minutes.
Now, add the corn and cook 1 minute.
Next, stir in the cumin & oregano. Cook for another 2 minutes.
Take vegetable mix and put in blender with 4 cloves garlic.
Add Mexican crema
Add heavy cream.
blend until smooth
Return mix to skilled over gentle heat and deglaze skillet absorbing all of those fonds of goodness.
Ladle a spoon of gratin liquid into the bottom of the dish and begin arranging potato scallops.
When the bottom layer is full, add chile strips
Next, add grated cheese
Spoon some more cream mix on top
Repeat the process for the second layer, except add the grated cheese after the cream mix.
Place baking dish into a 350 F preheated oven and bake for 1 hour until top is a beautiful golden brown and potatoes are cooked through.
Remove from oven. Serve and enjoy!