Potato and Poblano Gratin

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This was really good and more importantly my five year old son who hates potatoes LOVED IT! I had to cook mine longer than it said to get the potatoes fully cooked but that may be due to the fact that I sliced them about 1/4 inch thick. My only real complaint is that this dish is probably ridiculously fattening! I prefer dishes that are tasty but not quite so bad for the waistline!

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This was my first Marcela recipe and we (husband and neighborloved it. Used Oaxaca cheese instead of Monterrey Jack. Followed recipe and had no problems with it. Can't wait to prepare more of Marcela's recipes.

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WOW this is really good! I used regular russet potatoes and heavy cream with mexican 4-cheese blend shredded cheese... delicious!!

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This was excellent! I did use sour cream instead of the creme fraiche. This was a big hit!!

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I have been making this for the past two years for my family on Christmas eve...it is a family favorite. Love it!!

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This gratin was a huge disappointment. The Monterey Jack cheese was too mild for the other ingredients. The creme fraiche was expensive and added nothing to the dish. The corn, now that was the hidden treat. I make gratins often, but this one is not a keeper.

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I love this dish, it's easy and so delicious

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This recipe is great!!! Easy to make and the poblano sends it over the top!! It is a must try.

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Really good! I love authentic Mexican food, and I don't really know how to cook so I've been trying some of Marcela's Recipes lately. These potatoes are amazing!! I boiled the potatoes for about 20 minutes prior, and added some shredded chicken from a rotisserie chicken. Seeing as how all my ingredients were already cooked, I covered in foil and heated at 400 degrees for a half and hour and at that time was ready.

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This is a great potato au gratin with a Mexican twist. The recipe is very easy to follow and anyone can make it. I made this on Thanksgiving and it turned out fabulous. My mother-in-law asked me for the recipe and is making it on Christmas.