Poblano Potato Gratin - Table for Two® by Julie Wampler

Name: Poblano Potato Gratin - Table for Two® by Julie Wampler
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)

"A unique Mexican spin on traditional potato au gratin. Try this poblano potato gratin this Thanksgiving and it could be on your menu for years to come!..."

INGREDIENTS

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3 inch large poblano peppers, (charred, stemmed, seeded, and cut into 2- wide by 1/2-inch-thick strips)

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1 cup frozen corn, (thawed)

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1/2 cup half-and-half

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1/2 cup Mexican crema, (or creme fraiche)

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4 Yukon gold potatoes, (peeled and cut into 1/8-inch thick rounds)

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1 tsp salt

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1/2 tsp freshly ground black pepper

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3 cups Monterey Jack cheese, (shredded)

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