Name: Poblano, Potato, and Corn Gratin
Yield: 8 Servings
Ingredients: 3 teaspoons olive oil, divided; 2 large fresh poblano chiles, stemmed, seeded, cut into 2x1/4-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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