Roasted Chiles With Light Scalloped Potatoes

Ingredients
1 medium poblano chile peppers, halved and sown
2 tablespoons unsalted butter, plus more for the baking form
1/2 small onion, thinly sliced
2 garlic cloves, thinly sliced
2 teaspoon chopped fresh thyme
2 pounds Yukon gold potatoes, peeled and sliced ​​1/8 inch thick
2 1/2 cups Low sodium chicken broth
Kosher salt and freshly ground pepper
1/4 cup grated Parmesan cheese
Mexican crema or sour cream, for topping (optional)

Directions
Preheat the boiled chicken Put the Poblano Cut side on a baking sheet and fry until the skin is browned in spots, about 5 minutes. Place in a bowl, cover with plastic foil and leave to cool for 5 minutes. Peel the skin from the Poblano under cold running water, then chop into small pieces.

Preheat the oven to 400 degrees F. butter easily a 2-liter baking tray. Heat 2 tablespoons of butter in a large pan over medium heat. Add the onion, garlic and thyme and boil, stirring frequently until the onion is soft, about 5 minutes. Add the potatoes, chicken broth, 1 1/2 teaspoon salt and pepper to taste and bring to a boil. Reduce the heat to medium and boil, gently stir until the potatoes are tender, 10 to 12 minutes.

Place half of the potato and broth mixture in the prepared baking tray in a uniform layer. Sprinkle with half each of the roasted Poblano and Parmesan. Repeat with the remaining potato-broth mixture, Poblano and Parmesan. Bake to bubbly and a little golden, about 35 minutes. Leave 15 minutes before serving. Thin a few crema or sour cream with water and serve next to topping.