Thursday, November 18, 2010

the gratin variations: corny pueblo style

This starts from the same place as the ramps/morels recipe from the other day, with potatoes and bechamel as the basic vehicle for actual flavors. But it takes a right turn at Albuquerque and gets fallish instead of springy.

Makes 16 healthy servings
3-4 poblano peppers
3-4 cobs worth of corn (2c or so)
1 onion, diced
1 minced shallot
plenty of minced garlic
4lbs potatoes
butter
flour
milk or light stock
1c shredded cheddar/jack/whatever
s&p

Heat oven to 375. Roast, seed, and peel the poblanos and dice to about 1/2". Melt some butter in a heavy pan and start to slowly saute the onions over low-medium heat. When they're really soft and starting to carmelize add the shallot and garlic. When things get fragrant, turn up the heat and add the corn and cook for a while. If the corn gets burnt in places, that's great. Season and toss everything in a big bowl with the potatoes, which you have meanwhile peeled, quartered and sliced about 1/4" thick, then put the mixture into a baking dish or two. (You may need more salt than you'd think, as all the starch in this will really soak it up.)

Make a bechamel with 3T butter, 4.5T flour, and 3c milk or light stock. Off heat, whisk in 1/4-1/3c shredded cheese (much more and the sauce may break in the oven) and season to taste, then pour over the potato mixture. Top with the remaining cheese. Bake uncovered 45 minutes. Eat it in tacos with chorizo.