POBLANO, POTATO & CORN GRATIN

By BobD

Ingredients

• 8 SERVINGS
• 3 teaspoons olive oil, divided
• 2 large fresh poblano chiles,* stemmed, seeded, cut into 2 x 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

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 400F.

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 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 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.

* Often called pasillas; available at some supermarkets and at specialty foods stores, farmers markets, and Latin markets.