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Categories:Viewed: 20 - Published at: 6 years ago
Ingredients
- 2 1/2 to 3 pounds boiling potatoes, peeled and cut into 1/4inch dice
- 1/4 pound feta cheese, crumbled
- 1/4 pound anejo cheese, cut into 1/4inch dice
- 1 1/2 teaspoons coarse sea salt
- 4 tablespoons olive oil
- 1/2 cup heavy cream or milk
- 1 ancho pepper, stemmed
- 3 green onions, dark green parts only, thinly sliced on the diagonal
Method
- In a large mixing bowl, combine the potatoes, feta, anejo, salt, and 1 tablespoon of the olive oil.
- Toss to mix, and distribute the mixture evenly in a shallow ovenproof casserole, glass or earthenware.
- Pour the cream over the top and preheat the oven to 350 degrees.
- Halve the ancho chile lengthwise and scrape out the seeds, being careful to keep the two halves intact.
- Push the two halves of pepper into the potatoes so that they are secure, like 2 little bowls, and fill each with an equal amount of the remaining olive oil.
- Bake the dish for 1 to 1 1/4 hours, or until the potatoes are tender.
- When serving, spoon a little of the hot pepper oil over the surface of the dish and scatter with some of the sliced green onions.
