RUSTIC POTATO AND POBLANO GRATIN

2 poblano chiles
2 tbsp unsalted butter
2 large russet potatoes, thinly sliced
salt and pepper, to taste
1/4 lb sharp cheddar, shredded
3 cloves garlic, finely chopped
1/2 c heavy cream or half and half

preheat oven to 450. roast chiles in a pan lined with foil for 10-15 minutes until softened, turning them around halfway through. remove from oven and lower temperature to 400.

while you are waiting on the chiles, heat butter in a saucepan over medium heat. add garlic and cook 2-3 minutes. reduce heat to warm and add cream. let mixture sit on warm temperature and use as needed.

assemble layers in order of: potatoes, salt and pepper, garlic butter mixture, and cheese until you end with a top layer of just potatoes. pour remaining butter sauce on top and sprinkle with a bit more cheese.

cover with foil and bake 25-30 minutes, until potatoes are tender. remove foil and bake another 8-10 minutes.