Ingredients:

• 5 fresh Hatch or Anaheim chiles or 2-3 red or yellow bell peppers (capsicum)
• 2 bunches green onions (scallions, spring onions)
• 1 tablespoon extra-virgin olive or coconut oil
• 3 pounds large Yukon Gold Idaho® potatoes (approximately 6-8)
• 3 cups whole or coconut milk
• 1 teaspoon grated black pepper
• 1 teaspoon smoked paprika (pimenton)
• ¼ teaspoon chipotle powder
• Cooking spray

Directions:

1. Roast the peppers under a broiler on an open flame for 10-13 minutes until blistered and just turning black, turning as needed. Place in a paper bag, roll down the top, and let sit until cool. Peel off the skin, seeds, and core and discard. Thinly slice.
2. Wash the onions, trim off the roots and tips, and thinly slice.
3. Heat oil in a large skillet over medium-high heat, add onions. Cook onions over medium heat, stirring occasionally, until golden, 10-15 minutes. Stir in half of the chile peppers and remove from heat. Reserve the remaining chile peppers for topping.
4. Preheat oven to 400°F with the rack in middle. Spray a large rectangular baking dish with cooking spray.
5. Scrub the potatoes, then cut crosswise into 1/16-inch-thick slices with a mandolin slicer or sharp knife.
6. Heat the milk and spices in a large, heavy saucepan over medium heat. Add as many of the slices potatoes as will fit in the pan (as you are slicing them is fine), and bring just to a boil, stirring every few minutes so it doesn’t burn. This helps release the starch from the potato to thicken the milk.
7. Put any uncooked potatoes in the baking dish and stir in the chili/onion mixture. Pour the milk/potato mixture over all and stir to combine.
8. Sprinkle the remaining roasted peppers on top. Cover with foil.
9. Bake until potatoes are tender, about 45 minutes. Remove the foil, and bake another 10 minutes until the top is nicely browned. Remove from the oven and let stand 15 minutes before serving.