With sweet corn, flavorful oven-roasted poblano peppers, and delicious chipotle flavor, this creamy Chipotle Corn, Poblano, and Potato Gratin will have you so satisfied you will not even miss the dairy.
garnish: fresh herbs such as chopped cilantro or snipped chives
Instructions
Heat oven broiler to high heat.
Roast the poblano peppers for 20 minutes or until skin is completely charred, turning a quarter turn every 5 minutes. Transfer to a large ziploc bag, and let peppers steam 5 minutes. Remove skins and seeds and dice the peppers, 1/2-inch dice.
Heat the oven to 400F.
In a medium saucepan, heat the butter and flour over medium heat to make a roux. Let the flour cook in the butter for a minute, then add the garlic and cook another minute or until fragrant. Slowly add the milk, whisking constantly. Cook, stirring, until just slightly thickened (2-3 minutes; if mixture gets too thick, add a little more milk). Whisk in the salt, pepper, and Dijon. Taste for seasoning. Set aside.
Combine the poblano pepper, corn, onion, potato, and white sauce. Transfer to a casserole dish.
In a small bowl, combine the panko crumbs, olive oil, and a good pinch salt. Top the gratin with the panko mixture.
Bake at 400F for 30 minutes. Then cover tightly with foil and cook an additional 30 minutes until bubbly, saucey, and the potatoes are nice and soft. Yields 8 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!