Poblano, Potato and Corn Gratin

By á-47

Ingredients

• 3 tea. olive oil, divided
• 2 large poblano chiles, stemmed, seeded and cut into 2x1/4" strips
• 1 1/4 lb. Yukon Gold potatoes, peeled, cut into 1/8" thick rounds
• 1 cup frozen corn, thawed
• 1 cup coarsely grated Oaxaca cheese (or mozzarella cheese), divided
• 1 1/2 cups half and half
• 2 Tbsp. flour
• 3/4 tea. salt
• 1/2 tea. pepper

Preparation

Step 1

Preheat oven to 400 degrees. Rub 9 1/2" diameter deep dish glass pie dish or cast iron skillet with 2 tea. oil.

Heat remaining 1 tea. oil in nonstick skillet over medium high heat. Add poblano strips and saute 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 the corn and 1/3 of the cheese. Repeat twice (reserving the last 1/3 of the cheese for later).

Place dish on rimmed baking sheet.

Whisk half and half, flour, 3/4 tea. salt and 1/2 tea. 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 with remaining 1/3 cheese. Continue to bake until potatoes are tender and cheese is golden brown, about 25 minutes longer.

Let stand 10 minutes bofore serving.