Ingredients

The following ingredients have 4 Servings
  • 3 inch large poblano peppers (charred, stemmed, seeded, and cut into 2- 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 (peeled and cut into 1/8-inch thick rounds)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups Monterey Jack cheese (shredded)

Instruction

  • Preheat oven to 400 °F. Spray a 9x13-inch casserole dish or glass dish with cooking spray. Set aside.
  • In a medium bowl, combine the poblano pepper strips and corn.
  • In a small bowl, whisk together half and half and Mexican crema (or creme fraiche).
  • Arrange half of the potato rounds, overlapping slightly, in the bottom of the prepared pan. Sprinkle half of the poblano-corn mixture on top, season with salt and pepper, then sprinkle 1/3 of the shredded cheese on top. Repeat the layers, ending with the cheese.
  • Pour the cream mixture all over the potato mixture.
  • Cover the dish tightly with foil and bake for 30 minutes.
  • Remove the foil then bake for another 30 minutes until potatoes are cooked through and tender and the cheese is golden brown.
  • Let the dish stand for 10 minutes before serving.