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Potato and Poblano Gratin Recipe

Potato and Poblano Gratin

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

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  • on January 20, 2013

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    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.

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  • on January 06, 2013

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    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.

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  • on December 29, 2012

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    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!

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  • on November 24, 2012

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    I made this last year with a few tweeks and I received many compliments. The tweeks were I omitted the corn, did not use a pie dish (dish used was a 3 quart corning ware casserole dish and baked longer. Turned out great!

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  • on November 24, 2012

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    Less potatoes, more cream, longer cooking time...and I roasted the corn first for more flavor. After those changes...super yummy. Almost like a chile rellano casserole. I love Marcela's recipes!

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  • on November 22, 2012

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    A big disappointment, and I hate to say that. We have enjoyed two other recipes from Marcela. This one was way off. My advice for those considering this recipe: use a mandolin to VERY thinly cut your potatoes; use at least twice the crema and heavy cream the recipe calls for, if you want the potatoes to be moist; use a little more cheese; increase the cooking temperature to at least 375 and consider 400; and plan on baking this recipe for at least 45 minutes longer than the recipe calls for. We tried this for Thanksgiving and what a huge flop it was. Do you like crunchy potatoes? If so, this is a great pick. If you want potatoes that melt in your mouth, consider the modifications I've suggested or just keep looking for another recipe.

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  • on October 26, 2012

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    perfect!!! My family loved it!!! We have another favorite!!!

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  • on September 17, 2012

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    It's perfect just the way it's written. We loved it! I'm adding to my recipe box. Will make over and over again!

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  • on September 17, 2012

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    I love Poblano's and this did not disappoint! Not everyone in my family is as in love with Poblano's as I am, but everyone loved it. The flavors were right on and I will definitely be making it again. I thought the monterey cheese worked well, I always hand shred my cheese some that didn't like it may have used store bought shredded.

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  • on August 25, 2012

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    I omitted the potatoes, added more corn and poblanos! Excellent flavors!!

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