Potato, Chili, and Tomato Gratin

• 1 lb poblano chile
• 1 tablespoon olive oil
• 1 onion, sliced thin
• 3 garlic cloves, minced
• 2 teaspoons oregano, minced
• 1 lb tomatoes
• salt
• 1 lb new potato, sliced thin
• 1 cup monterey jack cheese, grated
• 14 cup feta cheese

1. Preheat oven to 350 degrees.
2. Roast the chiles directly over a gas flame or on a baking sheet 4 inches below the broiler until blacked on all sides (about 5-10 minutes).
3. Place in covered plastic container, in a plastic bag, or cover with a dish towel and let cool.
4. Peel and remove seeds.
5. Slice into 1/4 inch strips.
6. Heat oil in medium skillet, then add onion and cook, stirring until nicely browned but still a little crunchy, about 5 minutes.
7. Add garlic and oregano, toss a minute longer, then stir in the chiles and remove from the heat.
8. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on one side (about 6 minutes), then flip and roast the other side.
9. Cool, then peel, collecting all the juices.
10. Chop tomatoes coarsely, and combine with juices.
11. Return chiles to medium high heat, add the tomatoes and their juices, and stir until the juices are reduced, 3-4 minutes.
12. Season with salt to taste.
13. Spread half the potato slices in a lightly greased 8x8 inch casserole dish.
14. Spoon on half the chile tomato mixture, then half the cheese.
15. Cover with remaining potato slices, chile mixture, and cheese.
16. Bake until potatoes are tender, 20-30 minutes.
17. Let stand 10 minutes and serve.
18. Gratin can be assembled up to one day ahead of time.
19. Cover and refrigerate until ready to bake.

poblano chile, olive oil, onion, garlic, oregano, tomatoes, salt, new potato, cheese, feta cheese

Taken from www.food.com/recipe/potato-chili-and-tomato-gratin-432841 (may not work)