1 Video | Photo: Potato and Poblano Gratin Recipe
Ingredients
- Nonstick cooking spray
- 3 large poblano chiles, charred, stemmed, seeded, and cut into 2-inch wide by 1/2-inch-thick strips
- 1 cup frozen corn, thawed
- 1/2 cup half-and-half
- 1/2 cup Mexican crema, or creme fraiche
- 4 Yukon gold potatoes (about 1 pound), unpeeled and cut into 1/8-inch thick rounds
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cup coarsely grated Monterey Jack cheese
Directions
Preheat the oven to 400 degrees F.
Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
In a medium bowl, combine the poblano strips and corn.
In a small bowl, mix together the half-and-half and crema.
Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
Let stand 10 minutes before serving.
Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 37 reviews
By Geri V
SAN MARCOS, CA
on January 20, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious!!! A real hit with the family. I didn't have Mexican cream so used fat free half and half with non fat Greek yogurt as a substitute. It did separate as she said it would but no one cared, the flavor was that good!!! Next time I will use the crema and see if the difference in taste is worth all the calories.
By christina_110
Texas
on January 06, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is one of my family's new faves. I doubled the cream because it looked like it needed it. I also baked it in a deep casserole dish for about 20 minutes longer.
By Lillymomof3
on December 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Loved this recipe! New twist on an old favorite and my family requests this dish often. I made it as is but I did check the potatoes with a fork to check for tenderness and cooked a little longer. Having said that, I did not cook them until they were overly soft. I think you would get mush. I used the slicing side of my grater to get thin slices. You have to do this or use a mandolin. I have also used red potatoes and this works well too. Delish!
Read all 37 reviews