Yukon potato, poblano, and corn gratin from Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor by Marcela Valladolid

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Accompaniments: Chipotle-plum BBQ ribs with Brussels sprout slaw

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GiselleMarie on August 21, 2020

    I followed the directions exactly, including the part that instructs the cook to thinly slice the potatoes, except I sliced them with my mandolin, making certain they were even thinner than the 1/8” called for in the recipe. I thought about all the times I didn’t pre-cook spuds for a recipe and had problems, but I obediently laid the raw slices in the baking dish. Well, I DID have problems! The potatoes were still raw after baking 30 minutes. I baked the casserole for an additional hour and a half(!) and they were finally soft enough. We finished eating our dinner during this very extended baking time, minus this dish that I intended to be the centerpiece, but I reheated it in my steam oven the following evening and it was very good. I will make this again, but next time I plan to steam the potato slices to soften them or I’ll slice cold leftover potatoes.

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