Poblano, Potato, and Corn Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 teaspoons olive oil, divided |
2 large fresh poblano chiles,* stemmed, seeded, cut into 2 x 1/4-inch strips |
1 1/4 pounds yukon gold potatoes, peeled, cut into 1/8-inch-thick rounds |
1 cup frozen corn kernels, thawed |
1 cup coarsely grated oaxaca cheese or whole-milk mozzarella cheese, divided |
1 1/2 cups half and half |
2 tablespoons all purpose flour |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 400°F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oil. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and sauté until tender, about 5 minutes. Remove from heat.
2. Arrange 1/3 of potato rounds, overlapping slightly, in prepared pie dish. Sprinkle 1/3 of poblano strips over, then 1/3 of corn and 1/3 of cheese. Repeat with 1/3 of potatoes, 1/3 of poblanos, 1/3 of corn, and 1/3 of cheese. Top with remaining potatoes, poblanos, and corn, reserving remaining 1/3 of cheese. Place pie dish on rimmed baking sheet.
3. Whisk half and half, flour, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in small bowl. Pour over potato mixture in pie dish; press potatoes to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; sprinkle remaining cheese over gratin. Continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.
4. * Often called pasillas; available at some supermarkets and at specialty foods stores, farmers markets, and Latin markets.
5. Per serving: 197.3 kcal calories, 47.6 % calories from fat, 10.4 g fat, 5.4 g saturated fat, 27.7 mg cholesterol , 20.6 g carbohydrates, 2.6 g dietary fiber, 1.8 g total sugars, 18.0 g net carbohydrates, 6.7 g protein Nutritional analysis provided by Bon Appétit
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