Poblano, Potato, and Corn Gratin
A hearty Mexican-inspired gratin featuring layers of sliced Yukon Gold potatoes, roasted poblano peppers, and sweet corn, all bound together with a creamy half and half sauce and topped with melted Oaxaca or mozzarella cheese.
Ingredients
- •3 teaspoons olive oil, divided
- •2 large fresh poblano chiles
- •1¼ pounds Yukon Gold potatoes
- •1 cup frozen corn kernels
- •1 cup Oaxaca cheese or mozzarella cheese
- •1½ cups half and half
- •2 tablespoons all purpose flour
- •¾ teaspoon salt
- •½ teaspoon freshly ground black pepper
Cooking Instructions
- 1.
Preheat oven to 400°F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oil. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and sauté until tender, about 5 minutes. Remove from heat.
10 min
- 2.
Arrange 1/3 of potato rounds, overlapping slightly, in prepared pie dish. Sprinkle 1/3 of poblano strips over, then 1/3 of corn and 1/3 of cheese. Repeat with 1/3 of potatoes, 1/3 of poblanos, 1/3 of corn, and 1/3 of cheese. Top with remaining potatoes, poblanos, and corn, reserving remaining 1/3 of cheese. Place pie dish on rimmed baking sheet.
15 min
- 3.
Whisk half and half, flour, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in small bowl. Pour over potato mixture in pie dish; press potatoes to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; sprinkle remaining cheese over gratin. Continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.
65 min
- 4.
Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
