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Chipotle Corn, Poblano, and Potato Gratin http://wp.me/p4qC4h-3ug

Chipotle Corn, Poblano, and Potato Gratin

Erica
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.
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Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Side Dish
Cuisine vegan, vegetarian
Servings 8

Ingredients
  

  • 4 large poblano peppers
  • 1-1/2 cup corn thawed if frozen
  • ½ 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
  • ½ tsp kosher salt
  • couple pinches fresh cracked pepper
  • 1 tsp Dijon mustard
  • 2 tsp adobo sauce from the can of chipotle peppers
  • ½ of a chipotle pepper minced (add more to desired heat)
  • ½ cup panko breadcrumbs
  • 1 tsp extra virgin olive oil
  • 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!