Potato and Poblano Gratin

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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.

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Outstanding potatoes!!!!! The corn really adds to the dish!

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Made this with her other Thanksgiving recipes and it was a ridiculously outstanding meal!!! All our guests think my Husband and I are amazing chefs now. Gotta love that! But these potatoes....soooo good.... I rolled over and lit up a cigarette after tasting them!!!

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This was abosuletely delicious! made it for Thanksgiving and everyone loved it. Mashed potatoes weren't even missed at the table.

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When I saw this recipe on this episode, I knew I had to try it. However, I was a little skeptical about the pablano peppers. I had never roasted peppers before. I rubbed a little olive oil on the peppers and placed them under the broiler. I agree that the layering was confusing, so I just made two layers. This dish was easy to make and had great flavor.

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Better the next day.
I made this for Thanksgiving and it was delicious but it was even better the next day. Absolutely making this again. I read a reviewer left out the corn because they didn't think it made since. Before making it I could see that logic, but after tasting it, must have the corn, totally added something to the dish. I didn't even use a whole cup of corn. Maybe 1/2 cup, maybe less than that but it was perfect.

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Delicious and easy. The recipe calls for layering 1/2 of the potatoes with 1/2 of the poblano/corn mixture with '1/3' of the cheese mixture; repeat and end with cheese. Maybe my math is off but where does the last 1/3 of cheese go with only 2 layers? I ended up putting 1/2 cheese with the first layer since it made sense. Great recipe and everyone loved it. Spic-c-y....m-m-m.

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WAS A VERY GOOD MEAL IN IT SELF
I WILL MAKE THIS DISH AGAIN !!!!

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The recipe is great. It was a hit at our pre-thanksgiving party.
Everyone wants the recipe. The poblanos (pacillas out here
made the dish. The potatoes were done fine as the recipe
called for. I've been requested to make this dish as well as
the mashed potatoes for Thanksgiving dinner.

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Chef M is awesome and so is this dish! I used a little more half & half and Pepper Jack cheese and it was delicious. I used a mandolin on the potatoes and they were the right size but not quite done after an hour. I simply covered them with aluminum foil and baked them until done at 350.