Poblano, Potato, and Corn Gratin
['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']
Preheat oven to 400°F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oil. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and sauté until tender, about 5 minutes. Remove from heat.
Arrange 1/3 of potato rounds, overlapping slightly, in prepared pie dish. Sprinkle 1/3 of poblano strips over, then 1/3 of corn and 1/3 of cheese. Repeat with 1/3 of potatoes, 1/3 of poblanos, 1/3 of corn, and 1/3 of cheese. Top with remaining potatoes, poblanos, and corn, reserving remaining 1/3 of cheese. Place pie dish on rimmed baking sheet.
Whisk half and half, flour, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in small bowl. Pour over potato mixture in pie dish; press potatoes to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; sprinkle remaining cheese over gratin. Continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.
Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
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