Monday, November 19, 2012

Poblano, Corn, and Potato Gratin

Yowza.  These were soooooo good.   

 I've always wanted to make potatoes au gratin, but I didn't have a mandolin.  GUESS WHO HAS ONE NOW BIOTCHES.

I think this is the only time I haven't changed a recipe.  Actually, I doubled the cheese.  Oh and added green onions.  Never mind.  Anyway,  I was looking for a Mexican twist on a Thanksgiving classic, and came across this.  It was exactly what I was thinking of.  It's like you read my mind Bon Appetit.

1 Tbs of Olive Oil 
2 large fresh poblano chiles, stemmed, seeded, chopped
2 large green onions, chopped 
1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
1 cup frozen corn kernels, thawed
2 cups coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
1 1/2 cups half and half
2 tablespoons all purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

If you don't have a mandolin, I would invest in one.  The one I bought is cheap.  OXO V-Blade Mandoline - $39.95 from Williams-Sonoma.  Not to shabby.  I used to be scared of mandolins.  I thought I would chop my hand off or something.  When I compared the odds of chopping my hand off with a mandolin to trying to slice 1/8" potato slices with a knife ...I invested in a mandolin.  Money well spent.  

I didn't photograph this step, but saute the chopped peppers and corn in the olive oil for 3-5 minutes over medium heat or until the peppers begin to soften.  Add the chopped green onions and saute for another 2 minutes or so.  Season with a little salt n' peppa.

In a cast iron skillet, or a dish of your choice, add the bottom layer of potatoes, overlapping a bit. If you are using a regular casserole dish and concerned about sticking, either spray the pan with cooking spray or rub with butter.

Next, add a layer of the corn/poblano/green onion mix.

The recipe calls for Oxaca, which is basically like a Mexican mozzarella but with a little more tang.  I couldn't find it in the 3 seconds I dedicated to looking for it, so I grabbed the chihuahua cheese that was in front me.  It's a little more creamy and reminds me of jack cheese.  It's delicious.  I don't really know how you could go wrong with any cheese here.   If you wanted to get all fancy you could use little dollops of goat cheese.

Keep repeating until you run out of layers or until you reach the top.  Whichever happens first.

Next, whisk the cream, flour, salt, and pepper in a bowl and dump over the top.  Cover dish or pan tightly with foil and cook for 30 minutes or so at 400 degrees.  Remove from oven, top with cheese, and bake for another 20-25 minutes or until cheese is golden brown.


Drool to the face.  I know it's going to be very difficult, but you MUST let these rest for 10-15 minutes or else they'll be a soupy mess. 

Make these at Graciasgiving or just because you're alive and love good food.  Charlie L-O-V-E-D these.   Pasar Hambre!

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