Potatoes with Roasted Chilies with Cheese

Method

1. 01

   Put the potatoes in a small pot and cover with water.

2. 02

   Heat to boiling and simmer for about 8-10 minutes.

3. 03

   Drain and let cool.

4. 04

   Cut the potatoes in half along the long axis and then slice thinly in the other direction.

5. 05

   Roast the chili under the broiler until the skin is blackened on all sides.

6. 06

   Remove and place in a covered pot and let steam until cool.

7. 07

   Remove the skin and then mince the flesh.

8. 08

   Heat up the butter in a small pot and then whisk in the flour.

9. 09

   Brown for about 3-5 min on low.

10. 10

    Then whisk in the milk in batches, about a 1/4 cup at a time.

11. 11

    Mix in the Gruyere.

12. 12

    Layer some potatoes in a casserole dish (we used three small French Onion Soup bowls we have that are oven safe).

13. 13

    Make a layer that is one potato layer thick.

14. 14

    Pour half of the cheese sauce over the top.

15. 15

    Then place a layer of the roasted chili peppers.

16. 16

    Then more potatoes and cheese.

17. 17

    At this point, it can be kept in the refrigerator until needed.

18. 18

    When ready to eat, heat in the oven at 350 oF for about 40 minutes.