Poblano, Potato, and Corn Gratin Recipe | Epicurious

Ingredients

• 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