Potatoes And Poblano Chiles

Directions

1. Using tongs, roast chiles over stove-top flame, rotating so chiles blacken proportionately on all sides, 3 to 5 min. (Alternatively, place on pan under broiler and broil a few min on each side till blackened.)
2. Place in bowl and cover with plastic wrap about 10 min. Remove charred skin, rinse and remove seeds and veins with sharp knife.
3. Cook potatoes in boiling salted water till fork-tender, 30 to 45 min. When cold sufficient to handle, peel, slice and place potatoes in buttered 8-inch baking dish.
4. Heat oil in skillet over medium heat. Add in onions and saute/fry till softened, about 5 min. Blend chiles, onions and cream in food processor or possibly blender till well mixed and thickened. Season with salt and pepper to taste.
5. Pour chile mix over potatoes; sprinkle with cheese. Bake at 350 degrees till golden and bubbly around edges, 30 to 40 min.
6. This recipe yields 6 to 8 servings.