I am very proud of this recipe. I combined a bunch of peppers, garlic and onion and roasted them till they became soft and deliciously nutty. I then blended the veggies with cream and milk- I basically made a cream sauce to be used to make scalloped potatoes. I bought a reasonably priced mandolin. Usually they are quite expensive and not worth the money. They are handy to have around- as they make slicing the potatoes a cinch. I was done in no time. The whole dish took me hardly any time to make.

I would recommend making the cream sauce ahead of time if you are planning a big Thanksgiving dinner. You could even freeze the sauce and take it out a day ahead and assemble the potatoes the morning of and then bake them right before eating. They are simply delicious…

• 1 poblano pepper
• 1 anaheim pepper
• 1 head of garlic with the top sliced off with a drizzle of olive oil and wrapped in aluminum foil
• ½ medium yellow onion
• 1 tablespoon olive oil
• ¼ cup cream
• ¼ cup milk
• Salt

Preheat oven to 400 degrees F.

Place the peppers, wrapped garlic and onion onto a lined cookie sheet. Drizzle the peppers and onion with the oil and massage with fingers. Roast in oven for 30 to 45 minutes, until the peppers are charred on the outside. Let cool. Take the skin off the peppers and squeeze the garlic out of the skins.
Add the roasted vegetables into a blender with cream and milk. Blend till smooth and add salt. Keep aside. This can be made two days in advance.

• 2 pounds red skinned potatoes, sliced thin about 1/8 inch
• ½ cup queso fresco, shredded

Divide the potato slices into three batches. Add the first to the bottom of an ovenproof dish (9X9). Spread a quarter cup of green sauce. Repeat till you have the third and last bit of potatoes. Pour all of the sauce covering all the potatoes. Cover with aluminum foil and bake for 45 minutes. Take the foil off and add the cheese. Bake for another 10 to 15 minutes or till the cheese is golden brown.