- Rating:
- Servings:
- 4 - 6
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- Unsalted Butter as needed
- 1 pound Yukon Gold Potatoes sliced very thin
- 1 New Mexican Hatch Chiles roasted peeled seeded and cut to the diameter size of the potato
- 1 clove Peeled Garlic sliced paper thin
- 2 ounces Gruyere Cheese grated
- 6 ounces Heavy Cream
- Kosher Salt to taste
- Black Pepper to taste
Directions
Preheat the oven to 350 degrees. Rub the butter along the bottom and sides of a small circular shaped baking dish. Layer, in the order as above, the remaining ingredients. Repeat the process until all ingredients are used. Bake in the oven until fork tender. About 30 minutes.
