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Ingredients Jump to Instructions ↓

  1. Southwestern flavors and Monterey Jack cheese come together in this rich, creamy gratin.

  2. 4 large poblano chilies

  3. 2 teaspoons minced garlic

  4. 3 1/2 pounds medium Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices

  5. 3/4 cup coarsely chopped fresh cilantro

  6. 2 cups canned low-salt chicken broth

  7. 2 cups whipping cream

  8. 1 1/2 cups shredded Monterey Jack cheese

  9. 1/2 cup crumbled queso añejo or Romano cheese

  10. Additional chopped fresh cilantro

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