Green Chile Au Gratin Potatoes

6 Russet potatoes, peeled and sliced thin
1 clove garlic, peeled and sliced in half
1 cup Gruyere cheese, shredded
1/2 cup Hatch Chile Verde
3 cups heavy cream
salt and white pepper
3 Tbsp fresh chives, minced
Preheat oven to 375 degrees F
Rub the cut side of the garlic clove on the bottom and sides of a 9x13 baking dish
The gratin is easier to assemble by first prepping all the ingredients
Peel and slice potatoes thin, placing them in a large bowl of ice water as you work to prevent browning
Place the cream in a large saucepan on medium heat and bring to a simmer
Drain and pat the potatoes dry on a dishtowel and to the simmering cream
Continue to simmer 5 minutes. Using a slotted spoon, layer half the potatoes into the baking dish
Sprinkle with salt and pepper, add green chile and remaining potatoes
Press down to smooth evenly and cover with the remaining cream.
Top with cheese and another sprinkle of salt and pepper
Bake for about 45 minutes, or until the potatoes are tender and the top is browned and bubbly.
Allow to rest 10 minutes, top with fresh chives and serve

Click here for Hatch Chile Verde