Poblano Potato and Corn Gratin

Indulge in the rich, smoky flavors of this Poblano Potato and Corn Gratin, a comforting side dish that perfectly balances creamy and zesty notes. Layers of tender, thinly sliced russet potatoes, fire-roasted poblano peppers, and sweet golden corn are bathed in a luscious mixture of heavy cream, milk, garlic, and spices, then topped with a duo of gooey Monterey Jack and nutty Parmesan cheeses. The dish is baked to golden, bubbly perfection, delivering a melt-in-your-mouth casserole with a touch of Southwestern flair. Perfect for holiday gatherings or weeknight dinners, this crowd-pleasing gratin is easily adaptable and pairs wonderfully with roasted meats or a fresh salad. Garnish with a sprinkle of fresh cilantro for a pop of color and flavor, and savor the smoky, cheesy goodness in every bite!

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 pieces poblano peppers
• 4 medium russet potatoes
• 1.5 cups corn kernels (fresh or frozen)
• 1.5 cups heavy cream
• 0.5 cups whole milk
• 2 pieces garlic cloves, minced
• 2 tablespoons butter
• 1.5 cups grated Monterey Jack cheese
• 0.5 cups grated Parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon ground cumin
• 2 tablespoons fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Roast the poblano peppers over an open flame or under the broiler until their skins are charred and blistered. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and dice the peppers. Set aside.

Step 3

Peel the potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or a sharp knife. Keep the slices in a bowl of cold water to prevent browning until ready to use.

Step 4

In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the heavy cream, milk, salt, black pepper, and ground cumin. Heat the mixture gently, but do not let it boil. Remove from heat and set aside.

Step 5

Drain and pat the potato slices dry. Layer one-third of the potatoes in the bottom of the prepared baking dish. Top with half of the diced poblano peppers, half of the corn kernels, and one-third of the Monterey Jack cheese.

Step 6

Repeat the layers: another one-third of the potatoes, the remaining poblano peppers and corn, and another one-third of the cheese. Finish with the remaining potatoes on top.

Step 7

Pour the warm cream mixture evenly over the layers, ensuring it seeps through to the bottom. Sprinkle the remaining Monterey Jack cheese and all of the Parmesan cheese over the top layer.

Step 8

Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.

Step 9

Let the gratin cool for 5-10 minutes before serving. Garnish with fresh cilantro, if desired, and enjoy!

Nutrition Facts

Serving size	(2025.5g)

Amount per serving	% Daily Value*
Calories	3327.0

Total Fat 218.0g	0%
Saturated Fat 126.0g	0%
Polyunsaturated Fat 0.8g
Cholesterol 630.4mg	0%
Sodium 4615.6mg	0%
Total Carbohydrate 242.6g	0%
Dietary Fiber 26.4g	0%
Total Sugars 45.4g
Protein 95.6g	0%

Vitamin D 94.2IU	0%
Calcium 1962.6mg	0%
Iron 12.9mg	0%
Potassium 5870.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 11.5%

Carbs: 29.3%