Poblano potato gratin is a Mexican version for the classic potato gratin. The sweetness of corn and Mexican crema plus the spiciness of poblano peppers brings a very much welcomed twist in this recipe.
- 4 Yukon gold potatoes
- 3 large poblano peppers
- 1 cup of frozen corn, thawed
- ½ cup of Mexican crema, or creme fraiche
- ½ cup of half-and-half
- 3 cups of cheese, shredded
- ½ tsp. of freshly ground black pepper
- 1 tsp. of salt
- Prepare the gold potatoes by peeling and cutting them into 1/8- inch thick rounds.
- Prepare the poblano peppers by charring (for about half an hour using your gas stove), stemming and seeding them. After that, cut the poblanos into 2-inch wide and half-inch thick strips.
- Preheat oven for up to 400°F and prepare a 9×13 inch casserole dish (or glass dish) by spraying it with cooking spray.
- Combine the poblano pepper and corn in a medium-sized bowl.
- Get a small bowl and whisk the Mexican creama and the half-and-half together.
- Line the potato rounds in the bottom the casserole dish, arranging them by overlapping them slightly.
- Sprinkle half of the poblano-corn mixture on the top of the potatoes and season with salt and pepper.
- Sprinkle at least 1/3 of the shredded cheese on top of the mixture.
- Repeat steps 6 to 8 until you’re finished with the potatoes, poblano-corn mixture and cheese.
- Pour the cream mixture atop of the cheese, making sure you cover it all.
- Tightly cover the dish with aluminum foil and bake for about half an hour.
- After 30 minutes, remove the foil from the dish and bake the gratin again for another 30 minutes. Make sure that the potatoes are tender and that the cheese attains the golden brown hue.
- Set aside the dish for about 10 minutes and let it cool off a bit before serving.
Time and Serving
- Preparation : 25 minutes
- Cooking : 60 minutes
- Serving : makes 6-8