How about this weather, friends?  It’s so random this time of year.  Mornings feel like fall at its finest:  cool, crisp air perfect for that cozy sweater.  Head into afternoon and the sun is blazing and the temps are rising forcing you to tear that sweater off as quickly as you can.  Part summer, part fall, no?

And this gratin is right there with the weather these days.  Part summer with those farm fresh poblanos, potatoes and corn.  Part fall with that comfort an warmth.

Melty, gooey cream and cheese are the only ingredients needed to make the sauce incredibly rich and decadent.  Add tender, cooked potatoes, smokey pancetta, mild, fresh, bright poblanos and sweet corn….and it’s a flavor combination that you wont believe.

 All of the ingredients work together seamlessly here and create one dynamic finished product.

This gratin is a great way to celebrate these last days of summer.  Pair it with a green salad and you’ve got yourself one perfect late summer/early fall meal!

Potato Gratin with Poblanos, Pancetta and Corn

Ingredients

4 Ounces Pancetta, diced

1 Large Poblano Pepper, seeded, cored and thinly sliced

1 1/4 Pounds Yukon Gold Potatoes, peeled and sliced 1/8 inch thick

2 Ears Fresh Corn, kernels cut off the cobb

1 Cup Shredded Gouda Cheese

1 1/4 Cups Heavy Cream

Directions

Preheat oven to 400 and butter a 9 inch baking dish, set aside.

Heat a large skillet over medium high heat.  Add pancetta and cook until browned, stirring often.  Remove from the pan and drain all but 1 Tablespoon of the grease from the pan, return pan to medium high heat.  Add the sliced peppers and corn kernels to the pan and cook for 2 minutes, stirring often, or until pepper just begins to soften.  Stir in cooked pancetta.

Place 1/2 the potatoes in an even layer over the bottom of the prepared baking dish (overlapping is okay).  Top with half of the pancetta/poblano/corn mixture and half of the cheese and season with kosher salt and black pepper.  Repeat layers with the remaining potatoes, pancetta/poblano/corn mixture and cheese and salt and black pepper.  Pour the cream over the top.

Cover the dish, place in the preheated oven and bake for 40 minutes or until potatoes become tender.  Remove cover and bake for an additional 10 minutes or until top is bubbly and browned.  Serves 4-6.

Adapted from Bon Apetit, April 2010