Papas Anchos

Alyson Stringer (originally from ?????????)
Yield: 

 
I’ve become a huge ancho chile fan the past few years. This rustic baked potato casserole develops an extra thread of richness from strips of dried ancho chiles. Serve with an unfussy chicken dish.

2 1/2–3 pounds boiling potatoes, skins on and quartered
1/4 pound feta cheese, crumbled
1/4 pound añejo cheese, grated
1 teaspoon coarse salt
2 tablespoons olive oil
1/2 cup heavy cream or milk
2 ancho chiles, stemmed, wiped clean, seeded and julienned
2 green onions, thinly sliced on the diagonal

Preheat oven to 350ºF degrees.
 

In a large mixing bowl, combine all of the ingredients except the onions and toss well.
 

Transfer to an oven-proof casserole, cover and bake for 1 hour.
 

Sprinkle on the onions and serve hot.