Light Scalloped Potatoes with Roasted Chiles

This was from the April issue of the food network magazine.  It was from a section titled "Hot Potatoes".  The magazine had four different scalloped potato recipes.  This was looked the yummiest.  The recipe below makes 6 servings.

Image by Jason Hedlund

Ingredients:
1 medium poblano chile pepper, halved and seeded
2 Tbsp butter, plus more for baking dish
1/2 small onion, sliced
2 cloves garlic, thinly sliced
2 tsp chopped fresh thyme
2 pounds Yukon gold potatoes, peeled and sliced an 1/8-inch thick
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan cheese
Mexican crema or sour cream, for topping (optional) *I think it's funny when they put optional, isn't all of this optional?? :)

Directions:
1.  Preheat the broiler.  Put the poblano cut-side down on a baking sheet and broil until the skin is browned in spots, about 5 minutes.  Transfer to bowl, cover with plastic wrap and let cool  minutes.  Peel the skin off the poblano under cold running water, then chop into small pieces.
2.  Preheat the oven to 400F.  Lightly butter a 2-quart baking dish.  Heat 2 Tbsp butter in a large skillet over medium-high heat.  Add the onion, garlic, and thyme and cook, stirring frequently,  until the onion is soft, about 5 minutes.  Add the potatoes, chicken broth, 1 1/2 tsp salt, and pepper to taste and bring to boil.  Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, 10-12 minutes.
3.  Arrange half of the potato-broth mixture in the prepared baking dish in an even layer.  Sprinkle with half of each of the roasted poblano and Parmesan.  Repeat with the remaining potato-broth mixture, poblano and Parmesan.  Bake until bubbly and slightly golden, about 35 minutes.  Let stand 15 minutes before serving.  Thin some cream or sour cream with water and serve alongside for topping.

Jason's Rating: 6.5/10
Beth's Rating: 7/10
Ryan's Rating: 7/10

Nutrition:
193 calories
6g fat (4g saturated)
20mg cholesterol
850mg sodium
33g carbohydrates
4g fiber
5g sugar
8g protein