Mexican potatoes Au gratin recepie??

Question

I've had mexican style potatoes Au gratin, they have a white cheese which I thinkis monterey jack, and they also have Pablano chilies added, but I have no idea how the heck they make it!! Any ideas??

Answer 1

This is as close as I could find:

New Mexican Potatoes Au Gratin
1½ hours, 20 min prep - 4 servings

2 potatoes, large Russets work best
1 tablespoon flour
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces sour cream
4 ounces chopped green chilies
8 ounces monterey jack cheese, grated

1. In a saucepan, melt butter over medium high heat.
2. Add flour and let cook and brown slightly, forming a thick roux.
3. Stir in sour cream, chilies, salt and pepper, letting sauce thicken to the consistency of thick gravy. (Add milk 1 T. at a time if you need to thin it a bit.).
4. Remove from heat and add most of the cheese; set aside.
5. Slice unpeeled potatoes into 1/4 inch thick slices. Place one layer in small casserole, and pour half the cheese sauce over. Layer and and pour again.
6. Bake at 350 for 45 minutes-1 hour. Top with rest of cheese and bake an additional 15 minutes.

Answer 2

Of course, potatoes 'au gratin' is just a side dish. Not the main course. Easy to prepare. Just make it look fancy. After cooking, place it in a tray, as sprinkle the top with just a smidgen of paprika, Sprinkle it between two fingers, this way you won't put too much. One slice of American Cheese (or any cheese) cut into thin strips and arranged in the center of the potato plate in the form of a star * . Perfect. Fancy. Classy. Easy as sin. Good Luck.

Answer 3

POTATOES AU GRATIN RECIPE.
INGREDIENTS: *1 clove garlic, halved *Vegetable cooking spray
*1 cup chopped onion *6 medium-size baking potatoes, peeled and cut into 1/8-inch slices *1/4 teaspoon salt *1/4 teaspoon freshly ground pepper *3/4 cup shredded extra-sharp Cheddar cheese *1/4 cup grated fresh Romano cheese *1 3/4 cup low-sodium chicken broth *1 cup evaporated skimmed milk

DIRECTIONS: Rub a shallow 3-quart baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray. Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion, and saute 5 minutes or until tender; set aside. Arrange one-third of potato slices in prepared dish, and sprinkle with half of salt and half of pepper. Top with half of sauteed onion and half of Cheddar and Romano cheeses. Repeat layers, ending with the remaining potato slices. Bring broth and milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425 deg for 50 minutes or until tender. Let stand 5 minutes before serving. (serving size: 1 cup). READY IN 1-2 HOURS. FOR SIX PERSONS.
GOOD LUCK. BYE.