For this second holiday dish in our Mexican-fusion holiday meal we made a typical yukon gold gratin but layered in roasted anaheim and poblano chiles as well as thinly sliced fennel to create an uber-decadent side dish.
For this dish I really wanted something that emulated the creamy delicious rajas we get at El Callejon, a Mexican restaurant in Encinitas. Rajas, as we know them, are a Mexican side dish of stewed chiles in cream. I figured what better way to get the sensation of rajas but also have a classic holiday potato dish than to have the chiles “stew” in the cream while the gratin is baking. There’s no getting around how incredibly rich this side dish is and there’s also no getting around how freaking delicious it is either! Whether it’s for Thanksgiving, Christmas or any old night this gratin is worth giving a whirl.