Poblano, Potato, and Corn Gratin

Ingredients

• 2 tablespoons flour 
• 0.5 teaspoon pepper black freshly ground
• 1 cup corn kernels frozen thawed
• 1.5 cups half and half 
• 3 teaspoons olive oil divided
• 2 large poblano pepper fresh stemmed seeded cut into 2 x 1/4-inch strips
• 0.8 teaspoon salt 
• 1 cup mozzarella cheese divided grated
• 1.3 pounds yukon gold potatoes peeled cut into 1/8-inch-thick rounds

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• aluminum foil
• pie form

Directions

1. Preheat oven to 400°F. Rub 9 1/2-inch-diameterdeep-dish glass pie dish orcast-iron skillet with 2 teaspoons oil.
2. Heat remaining 1 teaspoon oil in largenonstick skillet over medium-high heat.
3. Addpoblano strips and sauté until tender, about5 minutes.
4. Remove from heat.
5. Arrange 1/3 of potato rounds, overlappingslightly, in prepared pie dish.
6. Sprinkle 1/3 ofpoblano strips over, then 1/3 of corn and 1/3of cheese. Repeat with 1/3 of potatoes,1/3 of poblanos, 1/3 of corn, and 1/3 of cheese.Top with remaining potatoes, poblanos,and corn, reserving remaining 1/3 of cheese.
7. Place pie dish on rimmed baking sheet.
8. Whisk half and half, flour, 3/4 teaspoonsalt, and 1/2 teaspoon freshly ground blackpepper in small bowl.
9. Pour over potatomixture in pie dish; press potatoes tosubmerge. Cover dish tightly with foil.
10. Bake30 minutes.
11. Remove foil; sprinkle remainingcheese over gratin. Continue to bake gratinuntil potatoes are tender and cheese isgolden brown, about 25 minutes longer.
12. Let stand 10 minutes before serving.
13. * Often called pasillas; available at somesupermarkets and at specialty foods stores,farmers’ markets, and Latin markets.
14. Bon Appétit