A creamy, cheesy potato casserole with a vibrant addition of roasted poblano and serrano chiles.
With a little cheese on top, these potatoes get crispy and delicious in minutes.
The result is a surprisingThanksgiving side dishthat will wow your tastebuds and guests alike.
Credit:Dane Tashima; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
“Thanksgiving is all about sideswith potatoes always taking center stage!
1 1/2(8-oz.)pkg.
cream cheese
1/2serrano chile, stemmed and chopped (about 1 tsp.)
1/2cupfresh parsley leaves
3/4cupheavy whipping cream, warmed
1cup(about 4 oz.
While potatoes cook, preheat oven to broil with rack 6 inches from heat source.
Place poblanos on a large rimmed baking sheet lined with foil.
Broil until charred, 12 to 15 minutes, turning once.
Meanwhile, melt butter in a large cast-iron skillet over medium.
Remove from heat; set aside.
Using a paper towel, rub off charred skin from peppers; remove stems and seeds.
Cut 2 poblanos into strips; set aside.
Place remaining poblano in a blender along with cream cheese, serrano, and parsley.
Add warm cream; process until smooth, about 30 seconds.
Pour into skillet with onion mixture; fold in reserved poblano strips.
Simmer over medium, stirring often, about 2 minutes.
Drain potatoes; return to pan.
Using a wooden spoon, smash potatoes; sprinkle with remaining 1 tablespoon salt.
Transfer to poblano mixture in skillet; stir to combine.
Season with additional salt to taste.
Sprinkle with mozzarella (if using).
Broil in preheated oven until top is golden and crispy, 2 to 3 minutes.
