Light Scalloped Potatoes With Roasted Chiles

• 1 medium poblano chile, halved and seeded
• 2 tablespoons unsalted butter, plus more for baking dish
• 12 small onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 teaspoons fresh thyme, chopped
• 2 lbs yukon gold potatoes, peeled and sliced 1/8-inch thick
• 2 12 cups low sodium chicken broth
• salt and pepper
• 14 cup parmesan cheese, grated
• sour cream or Mexican crema, optional for serving

1. Preheat the broiler.
2. Put the poblano cut-side down on baking sheet and broil until the skin is browned in spots, about 5 minute Transfer to bowl, cover with plastic wrap and let cool 5 minute Peel the skin off the pepper then chop into small pieces.
3. Preheat the oven to 400.
4. Lightly butter a 2 quart baking dish.
5. Heat 2 T butter in large skillet over med-high heat.
6. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minute Add the potatoes, chicken broth, 1 1/2 t salt, and pepper to taste and bring to a boil.
7. Reduce the heat to med and cook, stirring gently, until potatoes are tender, 10-12 minute.
8. Arrange half the potato-broth mixture in the baking dish in an even layer.
9. Sprinkle with half each of the roasted poblano and parmesan.
10. Repeat with the remaining potato-broth mixture, poblano and parmesan.
11. Bake until bubbly and slightly golden, about 35 minutes.
12. Let stand 15 min before serving.
13. Serve with crema if desired.

poblano chile, unsalted butter, onion, garlic, fresh thyme, gold potatoes, chicken broth, salt, parmesan cheese, sour cream

Taken from www.food.com/recipe/light-scalloped-potatoes-with-roasted-chiles-504360 (may not work)