Ingredients:
4 serrano chilies
1 Tbsp olive oil
4 large russet potatoes
1/4 pound jack cheese, grated
1/2 cup water
4 cloves garlic, peeled and diced
1 cup heavy cream
Yield: 8 servings
Instructions:
1. Cut the chilies in half lengthwise, remove seeds and veins. Place on a foil-covered baking sheet and bake at 400 degrees Fahrenheit for 15 minutes, or until the skin blisters.
2. Meanwhile, skin your potatoes and cut into thin slices.
3. When the chilies are roasted, remove the skin using your fingers or a paring knife. Cut the chilies into small chunks.
4. Spread the olive oil on the bottom of the slow cooker insert and place a layer of potato (1/3 of total) along the bottom.
5. Sprinkle with salt and add a layer of cheese (1/3 of total). Place about 1/2 of the chilies on top of the cheese.
6. Repeat with another layer of potato, cheese, and chilies. Finish with a layer of potato.
7. Pour water over the top, cover, and cook on low for about 1 1/2 hours.
8. Add the garlic to the cream and pour on top of the potatoes.
9. Recover and cook for another 3 hours or until the sauce has thickened and the potatoes are tender.
My house smelled so amazing as this was cooking. The garlic and cheese aroma filled the entire downstairs, and I couldn't wait for it to be ready to eat. I warmed up some frozen vegetarian chorizo and made a salad to make it a complete meal.
The chilies are not spicy, they just add a nice flavor. I'd say this is a good meal to serve kids, because I made it for a friend of mine from the mid-West who is as picky as a child when it comes to food. We have pretty opposite tastes in food, really. I think I have a very West Coast/California taste in food. From what I understand of mid-Western cuisine, I don't think it would work out for me if I had to live there. I've never denied being a total food snob; I embrace it.
Anyway, for some reason this recipe claims to serve 4, but that must be if you're eating unbelievably large portions. I ate it with 2 friends on the day I made it, then I ate some for dinner for the next 3 consecutive nights, and Roommate #1 ate it for dinner for 2 of those nights, so that totals out to 8 servings. Of course, it was never all I ate; I balanced out the heavy starchy potato and cheese with salad and such, so maybe I wasn't eating what would be considered a full serving.
In any case, it makes a large amount of food, so I recommend this dish for people with families, as something to bring to parties or events, or for people like me who like to cook for 1 day and get meals out of it for the better part of a week.
