YUKON GOLD GRATIN WITH CHILIES, CILANTRO AND CHEESE Southwestern flavors and Monterey Jack cheese from California come together in this rich, creamy gratin. 4 large poblano chilies (see Note) 2 teaspoons minced garlic 3 1/2 pounds medium Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices 3/4 cup coarsely chopped fresh cilantro 2 cups canned low-salt chicken broth 2 cups whipping cream 1 1/2 cups shredded Monterey Jack cheese 1/2 cup crumbled queso añejo (see Note) or Romano cheese Additional chopped fresh cilantro

Preheat oven to 400°F. Char chilies over gas flames or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.

Butter 13 x 9 x 2-inch glass baking dish. Sprinkle garlic over bottom of dish. Arrange 1/4 of potatoes in dish. Sprinkle with salt and pepper, then with 1/3 of chilies and 1/3 of cilantro. Repeat layering of potatoes, chilies and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper.

Tent dish with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover. Sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool slightly. Sprinkle with cilantro.

10 servings.

NOTE: Poblano chilies are fresh green chilies, often called pasillas. Available at Latin American markets and some supermarkets.

Queso añejo is a dry, white aged cheese; it is available at Latin American markets.

[Bon Appetit, November 1997]