Poblano Potato and Corn Gratin

We had a couple of poblano peppers in the fridge that we needed to use, and after a quick search I found this Bon Appetit magazine recipe and knew I had to try it. I was a little concerned that Randal wouldn't like this as he usually dislikes any kind of gratin, but I thought this one might win him over as it had 2 of his favourites - peppers and corn.

The only thing I changed was adding some monterey jack cheese along with the mozzerella and in the end we both agreed that next time we would probably use all or mostly all monterey jack cheese.
I am so glad I tried this recipe, we both loved it and I will definitely be making this again, and soon!


1 1/4 pounds potatoes
2 poblano chiles, cut into strips
1 teaspoons olive oil
1 cup frozen corn, thawed
1 cup mozzarella cheese
1/2 cup monterey jack cheese
1 1/2 cups half and half
2 tablespoons all purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 400°F. Grease a 9 inch pie plate.

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and cook until tender, about 5 minutes. Remove from heat.

Cut the potatoes into 1/8-inch-thick rounds, I had the hubby risk his fingers on the mandolin for this, those things scare me. 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 baking sheet.

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 and press potatoes to submerge. Cover dish tightly with foil. Bake 45 minutes. Remove foil and 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.