Poblano, Potato and Corn Gratin

READY IN: 1hr 10mins
Recipe by Wish I Could Cook

Recommended by the April 2010 issue of Bon Appetit magazine as part of a "dinner with friends" recipe.

Top Review by Studentchef

This was a really great recipe. I couldn't find oaxaco cheese so I used sharp mozarella cheese. I liked it very much, and I think it makes for a great substitute for macaroni and cheese.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Grease 9 inch deep dish pie pan (or skillet) with oil.
  3. Heat 1 t oil in large skillet and saute poblano strips until tender, about 5 minutes.
  4. Arrange 1/3 of potato rounds in pie dish.
  5. Sprinkle 1/3 of poblano strips over.
  6. Then 1/3 of corn.
  7. Then 1/3 of cheese.
  8. Repeat two times, ending with cheese.
  9. Place pie dish on baking sheet.
  10. Whisk half and half, flour and 3/4 teaspoon salt and 1/2 teaspoon pepper in small bowl.
  11. Pour over potato mixture. (Press potatoes to submerge.).
  12. Cover dish with foil and bake for 30 minutes.
  13. Remove foil and bake for another 25 minutes until brown.
  14. Let stand 10 minutes.

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