Mexican Potato Gratin with Roasted Anaheim Chiles and Cheese
This rich and comforting potato gratin combines traditional au gratin techniques with bold Mexican flavors. Layers of tender Idaho potatoes alternate with roasted Anaheim chiles stuffed with pepper jack cheese, all bound together with creamy Mexican crema and sharp cheddar. The dish finishes with a golden, bubbling top under the broiler. Perfect for family dinners, potlucks, or as a hearty side dish for Mexican-inspired meals. The combination of mild heat from the chiles and the creamy, cheesy layers creates a satisfying comfort food that bridges culinary traditions.
Ingredients
- 7 Idaho potatoes, peeled and boiled for 20 minutes
- 7 Anaheim chiles, roasted, peeled, and deseededpoblano peppers1:1spicy
slightly more heat
- 7 half inch slices pepper jack cheese
- 1 ¾ cups Mexican cremaheavy cream1:1vegetarianadds dairy
milder flavor
- 1 large onion, sliced
- 1 ½ cups sharp cheddar cheese, grated
- ½ teaspoon chili flakes
- 1 teaspoon Lawry's seasoning saltgarlic powder plus salt1/2 tsp eachgluten-free
simpler flavor
- ½ teaspoon ground black pepper
- 1 ½ cups pepper jack cheese, grated
Instructions
- 1
Spray casserole dish with non stick spray
- 2
Peel and boil potatoes for 20 minutes then drain
- 3
Cut potatoes into half inch slices including any crumbs
- 4
Slice chiles down the middle and stuff with pepper jack cheese slices
- 5
Preheat oven to 350 degrees Fahrenheit
- 6
Pour crema on bottom of casserole dish and smooth with spatula
- 7
Layer potato slices over crema
- 8
Top with stuffed anaheim chiles
- 9
Sprinkle sliced onions over stuffed chiles
- 10
Pour crema over onions
- 11
Generously sprinkle cheddar cheese over crema and onions
- 12
Sprinkle chili flakes, seasoning salt, and ground pepper
- 13
Add another layer of potatoes
- 14
Add another layer of crema
- 15
Top with remaining potatoes and final layer of crema
- 16
Finish with grated pepper jack cheese
- 17
Bake for 50 minutes
- 18
Place on top shelf under broiler on high for 3 to 5 minutes until golden crisp
- 19
Let cool for 20 minutes before serving
Tips
Save any potato crumbs from slicing as they add texture to the layers
Roast chiles over open flame or under broiler until charred, then steam in bag to remove skins easily
Let the gratin rest for full 20 minutes before serving to allow layers to set properly
Good to Know
Refrigerate covered for up to 3 days, reheat in 350F oven
Assemble up to 1 day ahead, cover and refrigerate, add 10-15 minutes to baking time
Serve hot as side dish with Mexican entrees or grilled meats
Common Mistakes
Don't skip cooling time or layers will fall apart when cut
Avoid overbrowning under broiler by watching closely during final 3-5 minutes
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
simpler flavor
General Alternatives
slightly more heat
FAQ
Can I use regular cream instead of Mexican crema?
Yes, heavy cream works as substitute but Mexican crema adds authentic tangy flavor and thicker consistency.
What if I can't find Anaheim chiles?
Poblano peppers work well as substitute, or use canned green chiles for milder option.
How long will this keep in refrigerator?
Store covered for up to 3 days, reheat portions in microwave or whole dish in oven.