Poblano, Corn, and Potato Gratin

2 teaspoons olive oil

2 large fresh poblano chiles, stemmed, seeded, cut into ¼-inch strips

1 large onion, diced

2 pounds russet or Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds

1 cup (or more if you like) frozen corn kernels, defrosted

2 cups coarsely grated Oaxaca cheese or mozzarella cheese, divided

2 tablespoons all-purpose flour

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 cups half and half

1 cup dried bread crumbs (optional)*

3 tablespoons melted butter (optional)*

Preheat oven to 375 degrees. Spray a 10-inch-diameter cast iron skillet or similar size baking dish with cooking spray. Heat oil in large nonstick skillet over medium-high heat. Add poblano strips and onions; sauté until tender, about 5-7 minutes. Remove from heat.

Arrange ingredients in pan in the following order:

1/3 of potato rounds, overlapping slightly; 1/3 of poblano mixture; 1/3 of corn; and 1/3 of cheese. Repeat two more times, ending with cheese.

Place flour, salt and pepper in medium size bowl. Add half and half, whisk to combine. Pour over potato mixture; press potatoes gently to submerge. Cover dish tightly with foil. Bake 40 minutes.

*Combine bread crumbs and melted butter.

Remove foil; (this is where you sprinkle the bread crumbs on if using) continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.

Serves 8