- 400
Ingredients
- 4 large poblano peppers
- 1-1/2 cup corn, thawed if frozen
- 1/2 cup very finely diced onion
- 2 large russet potatoes, peeled, 1/2-inch dice
- 2 Tbs vegan butter
- 2 Tbs all-purpose flour
- 1 large clove garlic, minced
- 2 cups Silk 2g Sugar Protein & Nutmilk Almond Cashewmilk & Pea Protein
- 1/2 tsp kosher salt
- couple pinches fresh cracked pepper
- 1 tsp Dijon mustard
- 2 tsp adobo sauce from the can of chipotle peppers
- 1/2 of a chipotle pepper, minced (add more to desired heat)
- 1/2 cup panko breadcrumbs
- 1 tsp extra virgin olive oil
- garnish: fresh herbs such as chopped cilantro or snipped chives
Preparation
Step 1
Heat oven broiler to high heat.
Roast the poblano peppers for 20 minutes or until skin is completely charred, turning a quarter turn every 5 minutes. Transfer to a large ziploc bag, and let peppers steam 5 minutes. Remove skins and seeds and dice the peppers, 1/2-inch dice.
Heat the oven to 400F.
In a medium saucepan, heat the butter and flour over medium heat to make a roux. Let the flour cook in the butter for a minute, then add the garlic and cook another minute or until fragrant. Slowly add the milk, whisking constantly. Cook, stirring, until just slightly thickened (2-3 minutes; if mixture gets too thick, add a little more milk). Whisk in the salt, pepper, and Dijon. Taste for seasoning. Set aside.
Combine the poblano pepper, corn, onion, potato, and white sauce. Transfer to a casserole dish.
In a small bowl, combine the panko crumbs, olive oil, and a good pinch salt. Top the gratin with the panko mixture.
Bake at 400F for 30 minutes. Then cover tightly with foil and cook an additional 30 minutes until bubbly, saucey, and the potatoes are nice and soft. Yields 8 servings.