Potato gratin with poblano chili pepper

Ingredients:

• 1 medium poblano chili pepper, halved and seeded
• 2 tbsp (30 g) butter, plus more for greasing the pan
• 1/2 small onion, cut into thin half rings
• 2 cloves garlic, thinly sliced
• 2 tsp chopped fresh thyme
• 1 kg potatoes, peeled and cut into thin slices
• 2.5 cups lightly salted chicken broth
• Coarse salt and freshly ground pepper
• 1/4 tbsp. grated parmesan cheese
• Sour cream, for serving

Preparation:

1. Place the poblano peppers skin-side up in a preheated oven and roast until charred, about 5 minutes. Transfer the peppers to a bowl, cover, and let cool for 5 minutes. Then peel the skins off the peppers and cut the flesh into pieces.
2. Heat 2 tablespoons (30 g) butter in a large, deep skillet over medium-high heat. Add the onion, garlic, and thyme and cook, stirring, until the onion is softened, about 5 minutes. Add the potatoes, chicken broth, 1 1/2 teaspoons salt, and pepper to taste to the skillet and bring to a simmer. Reduce the heat to medium and simmer until the potatoes are tender, 10 to 12 minutes.
3. Preheat oven to 200°C. Grease a baking dish with butter.
4. Pour half the potato broth into the prepared pan. Arrange half the potatoes in an even layer, then half the roasted poblano peppers, and sprinkle with half the Parmesan cheese. Pour the remaining broth over them, add the remaining vegetables, and sprinkle with cheese. Place the potatoes in the oven and bake until golden brown, about 35 minutes. Serve the potato gratin with sour cream.