This one’s creamy and cheesy like a gratin should be but it’s got extra flavor and a kick from sauteed Poblano Peppers. Serve this with any Mexican dish or alongside grilled shrimp, chicken or beef. I’m a major fan of all the starches so of course I love a recipe that has Potatoes AND Corn!
Poblano, Potato, and Corn Gratin
3 teaspoons olive oil, divided
2 large fresh poblano chilies, stemmed, seeded, cut into 2×1/4-inch strips
1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
1 cup frozen corn kernels, thawed
1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
1 1/2 cups half and half
2 tablespoons all purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Preheat oven to 400 degrees. Rub 91/2-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 saute until tender, about 5 minutes. Remove from heat.
2. Arrange 1/2 of potato rounds, overlapping slightly, in prepared pie dish or skillet. 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.
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.