Vigil-pablano, pepper jack au gratin potatoes – Executive Chef Chris Puter
Representing Senator Larry Crowder and House Representative Ed Vigil at the State Capitol’s Ag Day and Colorado Potatoes was Executive Chef Chris Puter of the Pinehurst Team Chefs. The Colorado Produce Partners were: Colorado Potato Administrative Committee, Colorado Onion Council and Colorado Livestock Association. In a cook-off Chefs showcased their talents creating recipes featuring produce associated with whom they were partnered. This recipe won 3rd place!
- 8 medium, Yukon Potatoes
- 1 quart Heavy Whipping Cream
- 2 oz softened Butter
- 4 Pablano Peppers
- 8 oz shredded Parmesan Cheese
- 2 lbs Pepper Jack Cheese
- Sea Salt
- Fresh Ground Black Pepper
- 1 Cup Panko Bread Crumbs
Use a 13x10x4 deep baking dish. Peel and slice potatoes 1/8″ thick, par cook til half way cooked. Roast pablano peppers for approximately 35 minutes at 350 degrees; peel and dice. Butter bottom and side of baking dish. Layer potatoes, heavy cream, cheeses and pablanos; seasoning each layer with salt and pepper. Repeat. Cover and bake at 350 degrees for 45 minutes. Remove potatoes and sprinkle over top with the Pank Bread Crumbs. Returnd to oven 5-10 minutes or until bread crumbs are lightly browned.