Potatoes and Anaheim Chile Gratin
By Chef Ida Rodriguez


4 large Organic Russet Potato peeled and sliced thinly
2 Anaheim Peppers roasted peeled seeded and diced
1 1/2 cups Cheddar Cheese grated
Salt and Pepper to taste
1 cup Chicken Stock
1 cup Heavy Cream


Butter an 11x7 baking dish. Layer 1/3 of the potatoes, 1/2 cheese, and 1/2 Anaheim Pepper. Season with salt and pepper.

Repeat layers, ending with potato slices. Mix the stock and cream in a separate bowl. Pour over potato mixture.

Bake in a 400-degree oven, about 45 minutes, or until potatoes are tender and liquid is absorbed, and the top is browned.

Allow to stand for 5 minutes before serving.