Ingredients
Makes 8 servings
Step 1
Preheat oven to 400°F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oil. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and sauté until tender, about 5 minutes. Remove from heat.
Step 2
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 rimmed baking sheet.
Step 3
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; press potatoes to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; 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.
Step 4
- Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
Nutrition Per Serving
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Reviews (32)
Back to TopAdded this to our thanksgiving menu this year for the 'new' dish since it is our custom to always have a novel dish for everyone to try. This recipe was unanimously voted to become a permanent addition to our repertoire. Only changes I made was to use red and green poblanos from my garden as the peppers. I diced them fine and scattered them liberally. It did take longer than suggested for the potatoes to become fork tender, but it was worth it. The dish is unctuous, savory, and delicious. Hands down one of the best side-dish recipes Ive ever tried on Epicurious.
Terri Smith
Houston, Texas
12/11/2021
Loved it but a few improvements needed: MUCH longer cooking time; add cooked red onions and mushrooms; and add more liquid (perhaps milk). Otherwise it's a keeper!
kslote
San Miguel de Allende, Mexico
11/7/2016
Taste was phenomenal. Made exactly as recipe stated; sliced my potatoes slightly thinner than 1/8" using my mandoline. Should have tested the potatoes before letting rest--they were underdone to the point of needing another 20 minutes of cook time. Frustrating.
bribosch
Denver, co
1/1/2016
I loved this dish. The flavours complimented each other perfectly. Using only stuff from my garden, I had only 14 oz of potatoes but made up with more corn. My 9 1/2 inch pie dish was probably smaller than the one suggested but with the reduced volume of potatoes, the mixture did not overflow during cooking. I added about 10 minutes to the cook time- this possibly helped to cook the potatoes. I used one green and one red poblano. Very nice!
major_d
BC
8/31/2015
Perfect for a winter potluck! I used the proportions suggested in the recipe, and for the dish used a white porcelain casserole dish, which just barely held everything. instead of putting oil in the dish, I sprayed with cooking spray, and I followed someone else's suggestion of putting pepper throughout every layer. I was worried that it would need more seasoning, but it tasted great as specified in the recipe. I used fresh mozzarella as the cheese.
Anonymous
Berkeley
12/21/2014
Amazing! THis was creamy, smokey, and fantastic! Couldn't locate the cheese so I substituted Queso Blanco. Turned out perfectly and I can't wait to make it again!
Aly_Rainey
Leesburg, VA
2/16/2014
I really enjoyed the flavors but next time I will make a few changes in the process. All the pepper settled to the bottom of the half and half and ended up heavy on the potatoes that got the last of it poured over them. I would salt and pepper the layers directly rather than putting it in the liquid. Cooking at 400F there was some curdling of the half and half. I would make a roux based sauce with the half and half and cheese. I would say I'm quite likely to make again with those couple changes.
laholladay
Howell, MI
1/3/2013
It would have been *really* nice if the author of this recipe had stated what size baking dish was needed in terms of volume (2 quart? 3 quart?) instead of a "deep-dish glass pie dish" (what is that anyway?). I had to try three baking dishes before I got one that everything would fit into.
Anonymous
11/4/2012
Excellent! I liked the corn, gave it a great taste. Used only 1/2 of the poblano, otherwise too spicy hot.
Anonymous
Monterey Hills, CA
8/12/2012
Poblanos、奶酪、土豆一个d corn with a creamy texture all together is a winner. The poblanos give the dish a nice deep smoky flavor without being "hot and spicy." Being from the southwest, this would be a great addition to our Thanksgiving or Christmas table rather than the traditional mashed potatoes. Love it.
coloradomom
Rocky Mountain Empire
11/18/2011
Very, very tasty. I too had trouble with the cooking time, however. I don't have a Mandoline but felt I had cut the potatoes to the appropriate width. We had a late dinner, but it was worth the wait.
lapearce
Phoenix, AZ
11/9/2011
This was fantastic, we both went back for seconds! I made a few minor adjustments but I followed the recipe for the most part. I roasted the poblano peppers instead of sauteing them and then I used the frozen "roasted corn" from trader joes which gave it a really nice smoky flavor. I couldn't find the Oaxaca cheese so I used a mixture of mexican blend shredded cheese and gruyere. I thought the cooking times were accurate, I think the trick is to use the mandolin to cut the potatoes super thin. I even took it out 5 minutes early since the cheese was brown and it was cooked all the way through. This is a keeper!
mai_lis8
Boston, MA
10/5/2011
Simple and delicious. A new dish to add to our stable of comfort food delights. Like many of the reviewers, I had to increase the cook time for this dish. Served with a side salad and glass of wine. Looking forward to making this again and experimenting with a few other variations on the recipe.
christiankennedy
Portland, Oregon
4/5/2011
Loved it!
ljf0625
9/26/2010
I fiddled w/ this recipe a bit so I was sure to have plenty for a dinner party for 10. I used 4 Hatch chilies (another mild, large chile), 3 lbs. of potatoes (used a mandoline to cut 'em), a whole bag (maybe 3 cups?) of frozen, roasted corn (Trader Joe's), about 3 cups of Jack cheese (the woman at the Bristol Farms cheese counter suggested this as a substitute since they didn't have Oaxaca/Asadero), 2 cups of half & half and 3 Tbs. flour. I followed the layering part of the recipe but used a glass 9x13" dish. I baked it for about 65 minutes and let it sit for maybe 20. It was delicious! Everybody raved about it and there was PLENTY. Next time I'll use 2 1/4 lbs. and modify accordingly.
carisante1
Manhattan Beach, California
9/6/2010
