I’m still having a hard time believing that it’s already November and that Thanksgiving prep is well underway for many of us. Being a food blogger, we always prepare holiday recipes weeks in advance so we can share with you all our recipe creations and hope that you’ll have it on your Thanksgiving spread.
I’m going to be sharing with you all several new Thanksgiving day recipes this week and next week (yes, there’s going to be 8 new dishes!) and I hope that some of them find their way onto your Thanksgiving spread.
It’s weird to think that I’ve already pretty much eaten this year’s Thanksgiving menu since I had to give all these recipes a test-run before the big day! Lucky me, I get to eat the menu twice :)
My coworker tipped me off to this recipe. She mentioned that her family makes it every year for Thanksgiving and you know a dish that is made every year means that it’s a real winner and the flavors must be favorable to everyone for it to be requested over and over again and for it to be a tradition.
When I was making this dish, I just figured it’d taste like a regular potato au gratin with just poblano peppers thrown in. It technically seems that way but the Mexican crema, poblano peppers, and sweet corn really make this dish a crowd-pleaser. I love the spiciness that the poblano gives the dish and I love the sweet corn and cheese throughout every layer.
It’s really easy to assemble and you can definitely prep this the day before and just assemble it the morning of. Takes no time, really! Make this poblano potato gratin a star on your Thanksgiving spread this year :)
Oh, for reference, to roast a poblano pepper – very easy. Just use your gas stove! Turn the flame on high and place the poblano peppers onto the grates. Using tongs, flip the poblano peppers every so often. You don’t want to burn/catch the pepper on fire. You want to char the outside of it. Afterwards, place in a bowl, seal it well with plastic wrap and let the steam do its job. After about 30 minutes, you’ll be able to peel the skin off the outside and reveal a beautifully roasted poblano pepper that you can de-seed, cut up, and use!
Don’t have a gas stove? No problem! You can do this on a grill or under a broiler.
A unique Mexican spin on traditional potato au gratin!
- 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 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 cups Monterey Jack cheese, shredded
- Preheat oven to 400 degrees Fahrenheit. 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.
Adapted from Food Network