Poblano, Potato and Corn Gratin |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Recommended by the April 2010 issue of Bon Appetit magazine as part of a dinner with friends recipe. 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:
1. Preheat oven to 400°F.
2. Grease 9 inch deep dish pie pan (or skillet) with oil.
3. Heat 1 t oil in large skillet and saute poblano strips until tender, about 5 minutes.
4. Arrange 1/3 of potato rounds in pie dish.
5. Sprinkle 1/3 of poblano strips over.
6. Then 1/3 of corn.
7. Then 1/3 of cheese.
8. Repeat two times, ending with cheese.
9. Place pie dish on baking sheet.
10. Whisk half and half, flour and 3/4 teaspoon salt and 1/2 teaspoon pepper in small bowl.
11. Pour over potato mixture. (Press potatoes to submerge.).
12. Cover dish with foil and bake for 30 minutes.
13. Remove foil and bake for another 25 minutes until brown.
14. Let stand 10 minutes.
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