There’s no better way to warm up after spending a day sledding on Mad Bowl than eating a hot, hearty meal. One of my favorite snow day dishes to make is this Southwestern twist on Potatoes Au Gratin, a wintry French classic. My mom taught me how to make this recipe, and I have countless memories of this incredible dish warming both my heart and my stomach. I truly hope it can do the same for you during “Snowmageddon.”
Whether you are a potato fanatic, comfort food lover or just foodie in general, these Potatoes au Gratin will knock your socks off. This classic French side consists of layers of thinly-sliced potatoes, which are baked in a creamy cheese sauce. The Southwestern spin comes from the addition of poblano peppers and Mexican cheese, elevating this traditional dish into something much more memorable. The peppers add a subtle heat and smokiness that makes the dish feel special enough for a holiday table, but also relaxed enough for a snow day dinner.
My mom’s innovative cooking style is what inspired her to put a spin on this French classic. She doesn’t stick to a recipe or plan, so, as you can imagine, it was difficult to get her to copy this recipe down on paper for me. Nevertheless, I succeeded, and I am excited to share it with you all just in time for the chilly winter days ahead.
Prep Time: 30 minutes
Cook Time: Approx. 85 minutes
Yields: About 15 servings
Ingredients:
- 2 poblano peppers
- 2 tablespoons olive oil
- 5 garlic cloves
- ¾ tablespoon Kosher salt
- 1 tablespoon ground black pepper
- 2 shallots
- 1 tablespoon thyme leaves
- 2 ½ cups heavy cream
- ¾ cup Mexican cheese
- 4 pounds russet potatoes
- 3 ounces gruyère
- 1 ounce Parmesan
Instructions:
- Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
- Place the two whole poblanos on the tray and drizzle each one with olive oil. Bake for 15 minutes.
- Once cooled, slice the poblanos into small discs, around ¼-inch each, and set aside.
- Adjust the oven temperature to 325 degrees. Rub half a garlic clove around the baking dish for flavor. Then, spread two tablespoons of room-temperature butter on the bottom and sides of the pan with a baking brush. Set aside.
- To make the cream mixture, add the heavy whipping cream, diced shallots, thyme, Kosher salt, ground pepper and the rest of the garlic cloves — once minced — to a saucepan. Simmer on low heat for 15 minutes, or until shallots and garlic are soft.
- Fold the roasted poblano discs and Mexican cheese into the cream mixture and set aside.
- Using a mandoline, sharp chef’s knife or food processor with a slicing disk, slice the russet potatoes into discs about ⅛-inch thick.
- Place the thinly-sliced potatoes flatly on the bottom of the pan. When the bottom is covered, begin a new layer on top, creating around eight layers or until there are no more potatoes left.
- Pour the cream mixture on top of the potatoes and cover the dish with aluminum foil. Then, bake the potatoes for 60 to 70 minutes, or until the potatoes are fork-tender.
- Pull the potatoes out, remove the foil and sprinkle the gruyère and Parmesan cheeses on top. Then, put the dish back in the oven on the highest rack, and broil for five to 10 minutes, or until the cheese on top is melted and bubbly with some parts slightly brown.
While best served right out of the oven, these potatoes can also be refrigerated and enjoyed the next day. To reheat, bake for 10 minutes at 350 degrees.
What was once a side to a fancy cut of meat has become much more flexible. The Southwestern spin expands the dish’s versatility, making it a natural companion to everything from a classic steak dinner to a casual cheeseburger — or even a way to elevate your weekly meal prep. So, grab your tool of choice and start slicing — I promise you do not want to wait any longer to try these.
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