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. This is my next success at making old favorite recipes anew, using only plant-based ingredients. This vegan dinner post is sponsored.
Sooooo, in another month or so, I will hit the 1 year mark since I became vegetarian, and if you recall, I actually went full-on vegan last year for 8 months while training for my Ironman. And while since then I have allowed limited cheese and some dairy back into my life. And eggs. And the occasional bivalve (did you know farming mussels and oysters actually helps the environment? Google it! ?), I still try to limit them all and stick to plant-based eating more often than not.
Anyhoots, now comfy and happy in my often-vegan, mostly-vegetarian lifestyle, I have remade several old, previously dairy-laden favorites as dairy-free and vegan, upgrades. Like my Vegan Seafood Casserole, Creamy Poblano Macaroni Bake, and Boursin-Copycat Cashew Cheese to name a couple. These recipes save me. I love them, they make me happy, and check all the comfort food boxes just as same as the original recipes.
And now I can add scalloped potatoes/gratin/creamy taters to the list of dishes I can enjoy. Chipotle Corn, Poblano, and Potato Gratin, dairy-free!
So I tried a new product for this recipe, 2g Sugar Protein & Nutmilk Almond Cashewmilk & Pea Protein (long name, I know). Being kinda vegetarian and a triathlete, getting protein is always a consideration so when I spotted this Silk nutmilk blend with added protein at Walmart, I had to try it. I also snagged the Vanilla one while I was at it to use in smoothies. While I was cooking, I gave the milk a sip of course, and it is good. Like, kinda surprisingly good – I don’t like plain almond milk, and I always have to do something to it. But yayyy, this Silk nutmilk is creamy and totally ready for a recipe like this or just to pour over cereal. No artificial anything, no saturated fat, and totally plant-based with 10 grams protein ???, all from peas.
Now, I have tried making something like this gratin a couple times and there was always something missing. I think the problem is that I do not like straight up “bechamel” white sauce made using only almond milk. Raw cashews have been my go-to to solve this problem often, and I had some already soaked and on the ready this time too thinking the sauce may need thickener. But NOPE! Silk Nutmilk thickened up unlike any vegan bechamel I have made yet. Truly, awesomely, this stuff behaved like cow cream. It made a CREAMY, delicious sauce, without me having to pull any tricks.
So, this gives me an idea …you know how we are always “sneaking” better foods into our families??? See where I am headed with this? I think this weekend I may have to put “alfredo” on the menu. ?
So that’s it folks! This Chipotle Corn, Poblano, and Potato Gratin recipe is so good, you will not miss the dairy. Save or Pin for later, give it a try, and as always please let me know how it works for you. Plant-Based living, let’s do it! ??
Chipotle Corn, Poblano, and Potato Gratin
- 4 large poblano peppers
- 1-1/2 cup corn thawed if frozen
- 1/2 cup very finely diced onion
- 2 large russet potatoes peeled, 1/2-inch dice
- 2 Tbs vegan butter
- 2 Tbs all-purpose flour
- 1 large clove garlic minced
- 2 cups Silk 2g Sugar Protein & Nutmilk Almond Cashewmilk & Pea Protein
- 1/2 tsp kosher salt
- couple pinches fresh cracked pepper
- 1 tsp Dijon mustard
- 2 tsp adobo sauce from the can of chipotle peppers
- 1/2 of a chipotle pepper minced (add more to desired heat)
- 1/2 cup panko breadcrumbs
- 1 tsp extra virgin olive oil
- garnish: fresh herbs such as chopped cilantro or snipped chives
- 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.