Author Notes: I created this dish when I catered for fajita parties. It is a non cream gratin with a sprinkle of cheese on top. —artoeat
Serves: 4-6
Ingredients
-
2
large russet potatoes
-
1
small jar mild green chilis
-
1/4
cup diced green peppers
-
1/4
cup diced red peppers
-
1
tablespoon chopped cilantro
-
2
cloves chopped garlic
-
1
cup sliced yellow onions
-
chicken or beef broth depending on what meat it is served with)
-
1/2
cup asiago cheese
-
olive oil
-
Kosher salt and black pepper
Directions
- Preheat the oven to 350 degrees.
- Generously oil a 9″ pyrex pie pan.
- Scrub the potatoes well and slice into medium (1/4″) rounds.
- Combine chilis, peppers, cilantro, garlic and onions inthe pie pan. Sprinkle with salt and pepper.
- Pour broth over the mixture until just touching the top potato layer.
- Sprinkle with cheese and bake until the potatoes are soft when tested with a knife.