Poblano, Potato, and Corn Gratin

Ingredients for Poblano, Potato, and Corn Gratin

• 3 teaspoons olive oil, divided

• 2 large fresh poblano chillies,* stemmed, seeded, cut into 2 x 1/4-inch strips

• 575g Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds

• 150g frozen corn kernels, thawed

• 240ml coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided

• 350ml half cream

• 2 tablespoons plain flour

• 3/4 teaspoons salt

• 1/2 cucchiaini di pepe nero macinato fresco

Preheat oven to 204°C. 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.

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.

Whisk half cream, flour, 3/4 teaspoons salt, and 1/2 teaspoons 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.

Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.

Avvertenza

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