This versatile green chile and vegetable gratin recipe developed by chef, blogger and cookbook author, Yvette Marquez-Sharpnack, can be served as a starter or main dish at breakfast, lunch or dinner.
Potato, Zucchini and Green Chile Gratin
By Yvette Marquez-Sharpnack|2014-03-10T10:35:31+00:00March 10, 2014|Comments Off on Potato, Zucchini and Green Chile Gratin