Green Chile and Roasted Garlic Potato Gratin

Green Chile and Roasted Garlic Potato Gratin is a satisfying side dish that'll please a crowd. (Photo: Andria Dilling)

Ingredients

For Potato Gratin:

1 tablespoon butter

1 ½ cups heavy cream

Cloves from 1 head roasted garlic, chopped, recipe follows

1 4-ounce can chopped green chiles

2 pounds russet potatoes

¾ cups shredded gruyere

¾ cups shredded Monterey jack

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

¼ cup grated parmesan

For Roasted Garlic:

1 medium head garlic

Olive oil

For Potato Gratin:

Preheat the oven to 350 degrees. Butter a 2-quart (approximate) baking dish. In a medium bowl, stir together the cream, garlic, and chiles. Set aside.
Peel the potatoes, then slice them thinly either with a sharp knife or a mandoline. Place the potatoes in a large bowl and mix with the cream, ½ cup of the gruyere, ½ cup of the Monterrey jack, 1 teaspoon kosher salt, and ½ teaspoon freshly ground pepper.
Pour the potatoes and cream into the baking dish. Press down to smooth the top. Sprinkle the remaining ¼ cup gruyere, ¼ cup Monterey jack, and the parmesan over the top. Bake for 1 hour, until the potatoes are tender and the top is browned and bubbly. Allow the potatoes to sit for 10 minutes before serving.

For Roasted Garlic:

Preheat the oven to 400 degrees. Remove the outer, papery skin of the garlic, leaving the head intact. Use a sharp knife to trim about ½ inch off the pointy tip of the garlic, exposing the tops of the cloves. Place the entire head on a piece of foil. Drizzle the olive oil over and wrap loosely, sealing the edges of the foil. Roast for 35 to 40 minutes. Let the garlic cool in the foil, then unwrap and squeeze the cloves out from the root end.