Potato and Poblano Gratin

Name: Potato and Poblano Gratin
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 118 milliliters Mexican crema, or creme fraiche; 237 milliliters frozen corn, thawed; 118 milliliters half-and-half; 710 milliliters coarsely grated Monterey Jack cheese; 3 larges poblano chiles, charred, stemmed, seeded, and cut into 2-inch wide by 1/2-inch-thick strips; 1 teaspoon salt; 454 grams Yukon gold potatoes (about , unpeeled and cut into 1/8-inch thick rounds

Potato and Poblano Gratin might be just the side dish you are searching for. This recipe serves 10. One portion of this dish contains roughly 11g of protein, 14g of fat, and a total of 214 calories. Head to the store and pick up pepper, yukon gold potatoes, poblano chiles, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

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Oven

Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.

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Cooking Spray

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Pie Form

In a medium bowl, combine the poblano strips and corn.

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Poblano Pepper

Corn

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Bowl

In a small bowl, mix together the half-and-half and crema.

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Mexican Crema

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Bowl

Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish.

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Potato

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Pie Form

Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese.

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Salt And Pepper