- 4 large poblano chilies
- 2 teaspoons minced garlic
- 3 1/2 pounds medium Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices
- 3/4 cup coarsely chopped fresh cilantro
- 2 cups canned low-salt chicken broth
- 2 cups whipping cream
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup crumbled queso añejo or Romano cheese
- Additional chopped fresh cilantro
- Preheat oven to 400°F. Char chilies over gas flames or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
- Butter 13x9x2-inch glass baking dish. Sprinkle garlic over bottom of dish. Arrange 1/4 of potatoes in dish. Sprinkle with salt and pepper, then with 1/3 of chilies and 1/3 of cilantro. Repeat layering of potatoes, chilies and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper.
- Tent dish with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover. Sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool slightly. Sprinkle with cilantro.