Poblano Chile Gratin

Poblano Chile Gratin

I hate St. Patrick’s Day. Ugh. My disdain for this holiday has only grown with age. When I was younger, I hated it because people always pinched me when I wasn’t wearing something green. I always gave them a serious glare… made them stare into my GREEN eyes. Then I told them I was wearing green underwear. They usually thought I was lying, but weren’t brave enough to prove it. Now I hate it because it’s an entire weekend where I have to dodge drunk people that are stumbling into the streets. And some people still attempt to pinch me, but my glare has improved over time.

Poblano Chile Gratin

The closest I’ll be getting to something green this year is the peppers in this Poblano Chile Gratin. This. Is. Amazing. It’s like your traditional potato gratin, but better. For one thing, it’s a little healthier. A lot of the potatoes are swapped out for roasted poblano chiles. Less calories and more spicy flavor. Potatoes, charred poblanos, onions, and Monterey Jack cheese are all baked in a sauce of cream and milk. Perfection!

Poblano Chile Gratin
Prep time
Cook time
Total time
Smoky poblano chile and Yukon Gold potato gratin with Monterey Jack cheese.
Yield: Serves 4 to 6
  • 8 poblano chiles
  • 3 Yukon Gold potatoes, peeled and very thinly sliced
  • 2 yellow onions, thinly sliced
  • 2 cups shredded Monterey Jack cheese
  • 1 cup heavy cream
  • ½ cup whole milk
  • Kosher salt
  • Freshly ground black pepper
  1. Preheat the broiler. Place the poblano chiles on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chiles occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chiles, remove the seeds, and slice into thin strips.
  2. Preheat the oven to 400°F and spray a large oval baking dish with nonstick cooking spray. Toss together the chiles, potatoes, onions, and 1 cup of cheese and transfer to the prepared baking dish. Whisk together the heavy cream and milk in a small bowl and season with salt and pepper, to taste. Pour evenly over the potato mixture. Sprinkle the remaining cup of cheese over the top. Bake for 45 minutes to 1 hour, until the potatoes are tender. Remove from the oven and let rest for 10 minutes before serving.



  1. Bystander says

    That’s a great looking recipe! I’ll have to trade the poblanos for another chile as I can’t get those here, but definitely going to experiment..

    I’m with you on St Patrick’s Day. I am actually Irish living abroad. It is a lot worse to see your national day hijacked as if it were some sort of pub crawl designed by Disney.

  2. Bystander says

    I tried the recipe last night with a different cheese (don’t even know what Monterrey Jack is) and local chiles and it was great with a steak. Someone suggested the addition of a bit of crumbled bacon on top but that might be too much….or maybe not!

    I don’t know where the pinching came from as it is not an Irish custom. The official colour of Ireland is the blue on the coat of arms and presidential flag and not the various shades of green associated with the country. So wear that shade of blue and go around pinching everyone as a belated revenge!

  3. says

    Thanks, Riley! This is a beautiful dish. Potatoes, onions, poblanos — what’s not to like? I know what I’ll be cooking this weekend! Since it’s finally nice out, maybe I’ll roast the peppers on the grill.


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