Poblano and Potato Casserole

Serves 2 —


    • 4 roasted poblano chiles
    • 1 tablespoon olive oil
    • 2 medium red potatoes
    • 1/2 can coconut milk (or evaporated milk)
    • 1 cup Jack or Cheddar cheese
    • 1/4 cup slice ham or crumbled sausage (optional)



    1. Preheat oven to 400°F with rack in middle. Using olive oil grease a 8×8 inch baking dish. 
    2. Slice potatoes into 1/8-inch-thick slices. Transfer to pot and parboil in salted water. 
    3. Cool potatoes in cold water, drain, then use 1/3 of them for the first layer in the baking dish.
    4. Add some of the cheese (and, maybe, ham, etc.) and add a first layer of poblanos on top.
    5. Add part of the coconut milk, then another layer of potatoes.
    6. Add more cheese (ham, etc.), another layer of poblanos,  more coconut milk, then a final layer of potatoes.
    7. Push the top layer of potatoes down into the coconut milk
    8. Bake 40 minutes and then add the last cheese to the top
    9. Raise temperature to 450 °F and cook another 15 minutes or until golden.
    10. Let stand 15 minutes before serving.