• Ingredients: 29
  • Serves: 10

Yukon gold gratin with chilies, cilantro and cheese with minced garlic, medium yukon gold or russet potatoes, peeled, cut into 1/8-inch-thick slices, coarsely chopped fresh cilantro, canned low-salt chicken broth, whipping cream, shredded monterey jack cheese, crumbled queso añejo or romano cheese, additional chopped fresh cilantro.


  • 2 tsps. minced garlic
  • 3 1/2 lb. medium Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices
  • 3/4 cup coarsely chopped fresh cilantro
  • 2 cups canned low-salt chicken broth
  • 2 cups whipping cream
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup crumbled queso añejo or Romano cheese
  • Additional chopped fresh cilantro

For topping

  • 2 tbsps. unsalted butter
  • 2 cups panko* or coarse dry bread crumbs
  • 1 cup coarsely grated extra-sharp Cheddar

For cheese sauce

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Preheat oven to 400°F. Char chilies over gas flames or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes.
  2. Step 2 Butter 13x9x2-inch glass baking dish. Sprinkle garlic over bottom of dish. Arrange 1/4 of potatoes in dish.

    For this step you will need

  3. Step 3 Sprinkle with salt and pepper, then with 1/3 of chilies and 1/3 of cilantro. Repeat layering of potatoes, chilies and cilantro 2 more times, seasoning potatoes with salt and pepper.

    For this step you will need

  4. Step 4 Tent dish with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover. Sprinkle cheeses over potatoes.

Nutrition information

Calories 447 Carbohydrates 32 g (11%)
Fat 29 g (45%) Protein 16 g (32%)
Saturated Fat 18 g (92%) Sodium 341 mg (14%)
Polyunsaturated Fat 1 g Fiber 2 g (9%)
Monounsaturated Fat 8 g Cholesterol 98 mg (33%)