Potato and Hatch Chile Au Gratin
By Chef Tom Fraker


Unsalted Butter as needed
1 pound Yukon Gold Potatoes Or Baby Dutch Yellow Potatoes sliced very thin
1 New Mexican Hatch Pepper 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


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.