| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 25 min |
| Inactive: | 10 min |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray
- 3 large poblano chiles, charred, stemmed, seeded, and cut into 2-inch wide by 1/2-inch-thick strips
- 1 cup frozen corn, thawed
- 1/2 cup half-and-half
- 1/2 cup Mexican crema, or creme fraiche
- 4 Yukon gold potatoes (about 1 pound), unpeeled and cut into 1/8-inch thick rounds
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cup coarsely grated Monterey Jack cheese
Instructions
- Preheat the oven to 400 degrees F.
- Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
- In a medium bowl, combine the poblano strips and corn.
- In a small bowl, mix together the half-and-half and crema.
- Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
- Let stand 10 minutes before serving.
- Cook’s Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 244 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 46 mg |
| Sodium | 320 mg |
Reviews
I have made this dish several a times it is delicious and I recommend to try it
Can you make this the night before minus the baking and bake it the next day?
Awesome will make again!
This was tasty! The combination of half and half along with creme fraiche is the perfect combo. I added an extra poblano to mine and thought it was terrific. Also, due to a dietary issue, I’m unable to eat corn kernels any longer, so I substituted one bunch of diced green onions in place of the corn, and found it worked very well with the dish.
I love this recipe! I made it a couple years ago for Thanksgiving to put a little Mexican flair of our Thanksgiving table. It was a huge hit! Now it’s a must at our table.
This is spot on and devoured by my family. I was worried that there were not enough potatoes to balance the pablanos but not to worry; it was perfect. Another wonderful recipe from Marcela and my thanks.
Didn’t like the poblano peppers charred; they seemed mushy after baking. So I sub raw green peppers in and I love it.
I have made this recipe several times and it is always a hit. The roasted poblano adds subtle heat which balances well with the sweetness of the corn. A favorite of family and friends!
I entered this dish with very few changes in our family “Turkey Trophy” contest. I WON!! great dish. In the western states (CA & AZ) poblano’s are called pasillas. I cut the pasillas a little smaller & added a little more corn.
Delicious Side Dish