Poblano Potato Gratin

  • 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 mins
    Cook Time: 1 hr
    Total Time: 1 hr 25 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 6 -8
    Calories: 220kcal
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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
    • 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

    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.

    Notes

    Adapted from Food Network
    Nutrition Facts
    Poblano Potato Gratin
    Amount Per Serving (1 serving)
    Calories 220 Calories from Fat 90
    % Daily Value*
    Total Fat 10g 15%
    Total Carbohydrates 29g 10%
    Dietary Fiber 2g 8%
    Sugars 3g
    Protein 9g 18%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate. 

     

  • 31 Comments
    Julie Wampler of Table for Two
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    Comments

  • Becca @ Amuse Your Bouche says:

    This looks amazing! Perfect to liven up your Sunday lunch :) I love anything with potatoes, anything with corn, and anything with cheese haha, so this is right up my street! :)

  • Sommer @ ASpicyPerspective says:

    Delicious side dish, Julie!

  • Maria says:

    Love the peppers in there!

  • Tieghan says:

    This looks like an incredible dish, julie! I need to get cooking on my Thanksgiving recipes!

  • Karly says:

    This sounds amazing, Julie. Love that you added corn to it!

    And I’m totally jealous that you’ve already had Thanksgiving dinner. Haha! I need to up my food blogger game over here!

  • Erin| The Law Student's Wife says:

    What a fun twist on a classic dish! The potatoes are the one dish we switch up every year and my fam loves Mexican flavors, so I’m totally throwing this idea in the mix.

  • Kevin @ Closet Cooking says:

    Yum! Love the sweet and spicy aspects in this gratin!

  • Stacy | Wicked Good Kitchen says:

    LOVE this Southwest twist for potatoes au gratin! Cannot wait to make. I know everyone would love this dish for Thanksgiving. Thanks for sharing, Julie! Will definitely pin to group boards at Pinterest!

  • Aimee @ Simple Bites says:

    Loving the look of this, Julie.

  • Pamela @ Brooklyn Farm Girl says:

    Isn’t being a blogger so much fun because instead of one Thanksgiving, we have a few per making all those recipes!

    This gratin looks great!

  • Katrina @ Warm Vanilla Sugar says:

    This sounds like the perfect side! A big plate full of potatoes is always a good idea!

  • Marie @ Little Kitchie says:

    Absolutely love this! Add poblanos to just about anything and I’m THERE.

  • Katy @ Tasty Little Crouton says:

    What a great idea! The peppers seem like a great twist on a pretty traditional dish. BF has been asking me to make potatoes au gratin for about a week… maybe this is a sign I should get my booty in the kitchen!

  • Natalie @ Tastes Lovely says:

    Oooh, peppers is a great addition : )

  • Meagan @ A Zesty Bite says:

    Potato gratin casserole with poblano peppers is a win-win in my book. I love everything about this dish.

  • Marian (Sweetopia) says:

    Any gratin is awesome – your unique twists sound even better!

  • Gerry @ Foodness Gracious says:

    This could seriously be on my table November 28th :)

  • Meagan says:

    Love this so hard, Julie! You know I’m all over anything with roasted poblanos – just the smell of them charring alone is the stuff dreams are made of, don’t you think? Beautiful side dish!

  • naomi says:

    This one is right up my alley! I love it.

  • claire @ the realistic nutritionist says:

    I could totally get on board with this. Once I’m brave enough to make anything Mexican again :)

  • Francesca says:

    All the right stuff, corn, peppers and creamy potatoes!

  • ashley - Baker by Nature says:

    Oh good lawrd, Julie – this looks amazing!!! I kind of want to pig out and eat it all!!!

  • Lauren @ Climbing Grier Mountain says:

    This is my soul food!! I’m thinking this gratin needs to make an appearance at T-Giving this year!

  • Heather Christo says:

    OMG. THis is really floating my boat right now…

  • Gaby says:

    O.M.G. This is insane. I love everything about this!

  • Rachel @ Baked by Rachel says:

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

  • Laura (Tutti Dolci) says:

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

  • Marta @ What Should I eat for breakfast today says:

    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 :)

  • Nutmeg Nanny says:

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

  • Deborah says:

    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 says:

      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?

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