Almost everyone has had traditional au gratin potatoes. They are tasty - cheesy, gooey, warm, and comforting. But, nothing too far out of the ordinary. However, this recipe that I found takes the traditional and ordinary out and replaces it was spice and bold flavor. I have come up with a vegan option as well that won't leave you missing anything!
4-5 large Yukon gold potatoes, scrubbed clean and cut in 1/4" slices
3 poblano peppers, charred (I usually do this on the grill) - remove stems, seeds and skin and chop
1 cup frozen corn, thawed
1/2 c Mexican crema (substitute non-dairy sour cream (such as Tofutti Brand) for vegan version)
1/2 c half and half (substitute plain non-dairy milk for vegan version - I use soy or almond milk)
1 tsp salt
3 c shredded jack cheese (substitute Daiya mozzarella shreds for vegan version)
Preheat oven to 400 F. Spray a 9" round deep dish pie dish (or something similar) with cooking spray. Mix together the corn and peppers in a bowl. Arrange the potatoes in an overlapping layer and sprinkle with salt.
Top with 1/2 of the pepper and corn mixture. Sprinkle about 1 c shredded cheese over the top. Add the final layer of potatoes, followed by the corn mixture and the remaining 2 c cheese. Mix together the half and half and the crema and stir until smooth (or the soy supreme and soy milk). Pour the mixture evenly over the top of the potato layers. Sprinkle with salt.
Cover tightly with foil and bake for 30 minutes. Remove the foil and continue to bake for an additional 30 minutes. Allow to cool for at least 5-10 minutes before serving.
(*I made the vegan version for these photos. The traditional version will appear more browned when finished cooking.)
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