Green Chili Potato Gratin | Potato Gratin | Green Chili
Sliced of Russet Potatoes baked in a rich green chili sauce, topped with crispy breadcrumbs and corn masa.
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Baking dish
- Mixing bowl
- Measuring spoon
Ingredients
- 3 each (500g) Medium Russet Potatoes
- As Needed Cold Water
- 1 1/2 teaspoons (3g) Salt
- 1 1/2 cups (360ml) Vegetable Stock
- 1 cup (240ml) Salsa Verde
- 2 each (10g) Garlic Cloves, chopped
- 1 teaspoon (1g) Ground Cumin
- 1 teaspoon (1g) Oregano (Mexican Oregano is preferred, but Italian oregano will work as it is more common in the U.S.)
- ½ teaspoon (~1g) Smoked Paprika
- 2/3 cup (45g) Dehydrated Potato Flakes
- 1 tablespoon (15 ml) Extra Virgin Olive Oil
- ¾ cup (45g) Panko Breadcrumbs
- ¼ cup (31g) Masa Harina (Corn Flour for tamales and tortillas)
- 3 tablespoons (6g) Fresh Chives, chopped (Green Onions that have been thinly sliced can be subbed)
- 1 teaspoon (2g) Chili Lime Seasoning (such as Tajin)
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