3inchlarge poblano pepperscharred, stemmed, seeded, and cut into 2- wide by 1/2-inch-thick strips
1cup(165g)frozen cornthawed
½cup(118ml)half-and-half
½cup(118g)Mexican cremaor creme fraiche
4Yukon gold potatoespeeled and cut into 1/8-inch thick rounds
1teaspoonsalt
½teaspoonfreshly ground black pepper
3cups(339g)Monterey Jack cheeseshredded
Instructions
Preheat oven to 400 °F (204 °C). 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.