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Potato and Poblano Gratin

(adapted from recipe by Marcela Valladolid)


  • 2-3 large poblano chiles charred, stemmed, seeded, and cut into 2" wide by 1/2" strips *
  • 1 c. fresh or frozen corn thawed (she used frozen, I used fresh)
  • 1/2 c. Half & Half
  • 1/2 c. Mexican cream or creme fraiche*
  • 4 Yukon gold potatoes about 1 lb., unpeeled and cut into 1/8" thick rounds
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 3 c. coarsely grated Monterrey Jack cheese


  1. Preheat the oven to 400°.
  2. Spray a glass or ceramic 9 1/2" deep pie dish (I used casserole) with cooking spray. Set aside.
  3. In a small bowl, combine the poblano strips and corn.
  4. In another bowl mix together the Half & Half and creme. *
  5. Arrange 1/2 of the potato rounds*, overlapping slightly in the prepared pie dish. 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. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil*. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
  6. Let stand 10 minutes before serving.
  7. Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.
  8. Ok, I said I didn't change anything, well just some of the steps.
  9. *Notes from Sherry: Instead of cutting the poblano peppers in strips I cut them in 1/2" pieces. I don't think anyone would want to pull a 3" long strip of pepper of of potatoes when eating. As far as the cream mixture, I had to mix up a little more to put on my second dish. I also did not do 2 layers but three. Maybe in a shallow dish two layers would work but looked kind of skimpy with just two thin layers. And finally a tip about the foil.  If you will spray the foil with cooking spray then the cheese will not stick to the foil when you remove it for the last part of the baking time.