Monday, April 5, 2010

Poblano, Potato, and Corn Gratin

This is how we do Easter in the Southwest!  Grilled juicy flank steak and southwestern marinated shrimp with a side of hallelujah! (and by hallelujah I mean Poblano, Potato, and Corn Gratin - who ever said food couldn't be spiritual?)
Flank Steak and Shrimp with Poblano, Potato, and Corn Gratin

The gratin was amazing; a symphony of heavenly potatoes and cheese and a kick of spicy peppers to bring you back to earth and make you grab for a margarita!

The only way I really changed the recipe was by adding 2 jalapenos to the mix - my husband and I really like spicy food so I had to kick it up a bit.

Poblano and Jalapeno Peppers

Otherwise, very uncharacteristically of me I tried to follow the recipe exactly, even weighing out the 1 1/4 lb. of potatoes on a scale.

While I was making it, I was worried that there wouldn't be enough potatoes to make the full casserole so I rationed them a little too much and had a lot left at the end.  If you try this, trust the recipe!  It won't let you down!

Poblano, Potato, and Corn Gratin
From: Bon Appetit, April 2010

3 tsp. olive oil, divided
2 lg. fresh poblano (also called pasilla) peppers, stemmed, seeded and cut into strips
1 1/4 lb. Yukon Gold potatoes, peeled and cut into 1/8" thick rounds
1 c. frozen corn, thawed
1 c. grated Oaxaca or mozzarella cheese
1 1/2 c. half and half
2 Tbsp. all purpose flour
3/4 tsp. salt
1/2 tsp. pepper

Preheat oven to 400F.  Rub 9 1/2" diameter deep dish pie dish or cast-iron skillet with 2 tsp. oil.  Heat remaining oil in large skillet over medium-high heat.  Add peppers and saute until tender.  Remove from heat

Arrange 1/3 of potato rounds, overlapping slightly, 1/3 of peppers, 1/3 of corn, and 1/3 of cheese.  Repeat until casserole is complete, reserving the last 1/3 of the cheese.

Whisk half and half, flour, salt&pepper together and pour over potato mixture.  Press potatoes down to submerge.  Cover dish tightly with foil.  Bake 30 minutes.  Remove foil; sprinkle remaining cheese on and continue to bake until potatoes are tender and cheese is golden brown, about 25 minutes more.  Let stand 10 minutes before serving.


poppyseed said...

That looks really really good! And I love your quote!

Nova Walsh: said...

Thanks so much! It really was good. The poblanos definitely made the dish!

creampuff said...

Nova, welcome to Magazine Mondays! I love the poblano in this recipe ... I'm a big pepper fan!