Poblano Potato Gratin

Ingredients for Poblano Potato Gratin

• 675g fresh poblano chillies (about 5)

• 450g onions, cut lengthwise into 1/4-inch strips

• 1 tablespoon vegetable oil

• 1.4kg large Yukon Gold potatoes

• 350ml double cream

• 180ml whole milk

• Equipment: an adjustable-blade slicer

Roast chillies on their sides on racks of gas burners on high, turning with tongs, until skins are blackened all over, about 10 minutes. Immediately transfer to a bowl and let stand, covered tightly, 10 minutes.

When chillies are cool enough to handle, peel or rub off skin. Slit chillies lengthwise, then stem, seed, and devein. Cut lengthwise into thin strips.

Cook onions with 1 teaspoon salt in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until golden, about 8 minutes. Stir in chillies and remove rajas from heat. Reserve 60g rajas for topping.

Preheat oven to 204°C with rack in middle. Generously butter a 3-quart shallow baking dish.

Peel potatoes, then cut crosswise into 1/16-inch-thick slices with slicer. Transfer to a small heavy pot. Add cream, milk, and 1 teaspoon salt and bring just to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in rajas, then pour mixture evenly into baking dish. Sprinkle reserved 120ml rajas on top.

Bake until potatoes are tender, 45 minutes to 1 hour. Let stand 15 minutes before serving.

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