Green Chili and Potato Gratin
4 large russet potatoes, scrubbed and sliced ¼-inch thick
4 cups chicken or vegetable broth
½ yellow onion, diced
3 garlic cloves, smashed and minced
1 cup prepared green chili sauce
2 teaspoons salt
Freshly ground black pepper to taste
4 oz. (1 cup) grated parmesan cheese
4 oz. (1 cup) grated sharp cheddar cheese
Preheat oven to 400°F. Coat a 3-quart baking dish with butter or cooking spray.
Place sliced potatoes, and broth in a large pan or Dutch oven. Bring to a boil, reduce heat, and simmer until potatoes are tender but still hold together, about 10 minutes. Drain in a colander when done, but reserve about a ½ cup of the cooking water.
Meanwhile saute the onion and garlic in a small frying pan with some olive oil over medium heat until onion is tender, about 10 minutes. In a small bowl, combine the onion mixture, green chili, and ½ teaspoon of the salt. Set aside.
Ladle just enough of the potato cooking water into the baking dish to lightly cover the bottom. Then place approximately one half of the potato slices into the baking dish, overlapping slightly and dusting with a light layer of salt (about ½ teaspoon). Top with ½ of the grated cheeses, then all of the green chili mixture. Cover with the remaining potato slices in the same fashion as before, then top with remaining cheese. Cover with foil and bake 30 minutes. Remove foil and bake another 10 minutes or until the top starts to brown.