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Poblano Potato Gratin

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Poblano Potato Gratin is a unique side dish that's full of flavor and easy to put together! Recipe on tablefortwoblog.com

Poblano Potato Gratin is a unique #Thanksgiving side dish that's full of flavor and easy to put together! Recipe on tablefortwoblog.com

Poblano Potato Gratin is a unique #Thanksgiving side dish that's full of flavor and easy to put together! Recipe on tablefortwoblog.com

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 :)

Poblano Potato Gratin is a unique #Thanksgiving side dish that's full of flavor and easy to put together! Recipe on tablefortwoblog.com

Poblano Potato Gratin is a unique #Thanksgiving side dish that's full of flavor and easy to put together! Recipe on tablefortwoblog.com

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 :)

Poblano Potato Gratin is a unique #Thanksgiving side dish that's full of flavor and easy to put together! Recipe on tablefortwoblog.com

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.

Poblano Potato Gratin

A unique Mexican spin on traditional potato au gratin!
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6
Author: Julie Chiou
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Ingredients 

  • 3 inch large poblano peppers, charred, stemmed, seeded, and cut into 2- wide by 1/2-inch-thick strips
  • 1 cup frozen corn,, thawed
  • ½ cup half-and-half
  • ½ cup Mexican crema, or creme fraiche
  • 4 Yukon gold potatoes, peeled and cut into 1/8-inch thick rounds
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 cups Monterey Jack cheese, shredded

Instructions

  • 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.

Recipe Notes

Adapted from Food Network

YOUR NOTES

NUTRITION FACTS

Serving: 1 serving | Calories: 220 kcal | Carbohydrates: 29 g | Protein: 9 g | Fat: 10 g | Fiber: 2 g | Sugar: 3 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Casserole
Cuisine: Mexican
Keyword: Thanksgiving
Recipe Rating




Deborah

Sunday 10th of November 2013

This sounds perfect for my next holiday dinner. Yum. Wonder if I misunderstood the recipe -- where's the last 1/3 cup of cheese?

Julie

Sunday 10th of November 2013

Hi Deborah! In the recipe it says you repeat the layers and end with the cheese layer so there's 2 more layers after the initial layer which requires 1/3 of the cheese. So, another layer on top of that is another 1/3 of the cheese and then the final layer is the final 1/3 of the cheese. Does that make sense?

Nutmeg Nanny

Friday 8th of November 2013

Potato gratin is a favorite of mine, I can't wait to try this recipe :)

Marta @ What Should I eat for breakfast today

Tuesday 5th of November 2013

The same here, I can hardly believe that it's November, when did it happen? Time passes so fast. I like the idea with roasting peppers :)

Laura (Tutti Dolci)

Monday 4th of November 2013

I love that you added poblanos to your gratin, brilliant!

Rachel @ Baked by Rachel

Monday 4th of November 2013

Pass me the whole dish and no one gets hurt. K?