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1
Preheat the oven to 400 degrees F.
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2
Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray.
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3
Set aside.
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4
In a medium bowl, combine the poblano strips and corn.
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5
In a small bowl, mix together the half-and-half and crema.
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6
Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish.
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7
Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese.
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8
Repeat the layers, ending with the cheese.
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9
Pour the cream mixture over the potatoes.
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10
Place the pie dish on a baking sheet.
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11
Cover the dish tightly with foil.
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12
Bake for 30 minutes.
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13
Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
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14
Let stand 10 minutes before serving.
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15
Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.
