Inspired by Mexican papas con rajas, thinly sliced potatoes are double-baked — first in chicken broth and then again with roasted poblanos and parmesan until bubbly and golden.
03Arrange half of the potato-broth mixture in the prepared baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 minutes before serving. Thin some crema or sour cream with water and serve alongside for topping.