Poblano, Potato, and Corn Gratin

By sybrmom

Ingredients

• •3 teaspoons olive oil, divided
• •2 large fresh poblano chiles, stemmed, seeded, cut into 2x1/4-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

Details

Servings 8

Preparation

Step 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.
•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.
•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.