Poblano, Potato and Corn Gratin
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
1 9-inch pie dish
- Serves:
- 8
ingredients
- 3 teaspoons olive oil, divided
- 2 large poblano peppers, stemmed, seeded and cut into thin strips
- 1 1⁄4 lbs yukon gold potatoes, peeled and cut into 1/8-inch rounds
- 1 cup frozen corn
- 1 cup oaxaca cheese, grated (or mozzarella cheese)
- 1 1⁄2 cups half-and-half
- 2 tablespoons flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Preheat oven to 400°F.
- Grease 9 inch deep dish pie pan (or skillet) with oil.
- Heat 1 t oil in large skillet and saute poblano strips until tender, about 5 minutes.
- Arrange 1/3 of potato rounds in pie dish.
- Sprinkle 1/3 of poblano strips over.
- Then 1/3 of corn.
- Then 1/3 of cheese.
- Repeat two times, ending with cheese.
- Place pie dish on baking sheet.
- Whisk half and half, flour and 3/4 teaspoon salt and 1/2 teaspoon pepper in small bowl.
- Pour over potato mixture. (Press potatoes to submerge.).
- Cover dish with foil and bake for 30 minutes.
- Remove foil and bake for another 25 minutes until brown.
- Let stand 10 minutes.
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RECIPE SUBMITTED BY
Wish I Could Cook
East Peoria, Illinois
I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat