Ancho Scalloped Potatoes
- 3 medium-large ancho chiles (see Note)
- 1 tablespoon unsalted butter + more as needed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon cumin seeds, ground in a spice grinder, or 2 1/2 teaspoons ground cumin
- 1 medium onion, minced
- -- Kosher salt and freshly ground black pepper
- 2 pounds russet potatoes, scrubbed
- 10 cloves garlic confit (optional but recommended, see below)
- 1 cup milk (whole or 2 percent)
- 1 cup plain yogurt (Greek-style preferred)
- 1/4 cup carrot juice
- 1 piece stale bread, ground in a spice grinder or mini food processor (about 1/2 cup)
- -- Olive oil spray
- Preheat the oven to 400u0b0.
- Place the chiles in a medium-size bowl and fully submerge in boiling water until rehydrated and softened, about 15 minutes. Remove chiles from the water, cool slightly, then slit vertically; remove and discard stems and seeds. Slice chiles crosswise into very thin slivers, set aside.
- Heat the butter and olive oil in a skillet over medium heat; add the cumin, onion, and pinches of salt and pepper. Cook, stirring often, until the onions soften, about 8 to 10 minutes. Set aside. You will have about 1/2 to 1 cup.
- While the onions cook, peel potatoes or leave unpeeled for a slightly more rustic look. Use a mandoline to slice no thicker than 1/8 -inch. Place slices in a bowl of cool water to minimize browning.
- Butter an 11- by 13-inch lasagna pan or casserole dish, and begin to layer the potato rounds. Scatter a small spoonful of onion over each layer, along with a spoonful of the chile strips, and salt and pepper. Continue to stack layers of potatoes, onion, chile slivers, and salt and pepper until the potatoes are all used up. If using garlic confit cloves, scatter them between the layers, too. You should have about 3 to 4 layers, ending with the potatoes on top.
- In a medium mixing bowl, whisk together the milk, yogurt and carrot juice, then pour over the potatoes. It should cover most of them. Cover with foil and bake for 1 hour, or until the potatoes have absorbed the liquids and are fully cooked.
- Increase the oven temperature to 500u0b0. Remove foil, then sprinkle on the breadcrumbs and spray with olive oil. Return to the oven, uncovered, and bake for about 5 minutes, or until the breadcrumbs are brown and crisp. Serve hot.
ancho chiles, unsalted butter, extra virgin olive oil, cumin seeds, onion, salt, russet potatoes, garlic, milk, yogurt, carrot juice, bread, olive oil spray
Taken from www.epicurious.com/recipes/member/views/ancho-scalloped-potatoes-50125681 (may not work)