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Poblano, Potato, and Corn Gratin

Poblano, Potato, and Corn Gratin Recipe

  • 3 teaspoons olive oil, divided
  • 2 large fresh poblano chiles,* stemmed, seeded, cut into 2 x 1/4-inch strips
  • 1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
  • 1 cup frozen corn kernels, thawed
  • 1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
  • 1 1/2 cups half and half
  • 2 tablespoons all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
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