The Ultimate Creamy Chipotle Corn, Poblano, and Potato Gratin: A Dairy-Free Vegan Triumph
Prepare your taste buds for an extraordinary experience that promises rich, creamy indulgence without a single trace of dairy. This Chipotle Corn, Poblano, and Potato Gratin masterfully blends the natural sweetness of corn, the smoky depth of oven-roasted poblano peppers, and the vibrant kick of chipotle, all nestled within a luxuriously smooth sauce. It’s a dish so profoundly satisfying, you won’t even realize it’s entirely plant-based. This recipe isn’t just an alternative; it’s a testament to how beloved comfort foods can be reimagined and elevated using only vegan ingredients, proving that deliciousness knows no bounds. This truly is my latest triumph in transforming cherished classics into incredible plant-based versions. This vegan dinner post is sponsored.
It’s hard to believe, but in just another month or so, I’ll be celebrating my one-year anniversary as a vegetarian. Many of you might recall that my journey into plant-based eating took a significant leap last year when I committed to a full eight months of veganism while rigorously training for my Ironman competition. That intense period truly opened my eyes to the incredible variety and satisfaction that a vegan diet can offer.
While I’ve since allowed a limited amount of cheese and some other dairy products back into my life, along with eggs and the occasional bivalve (a fun fact: farming mussels and oysters can actually contribute positively to the environment – a quick Google search will confirm this intriguing benefit!), my culinary philosophy remains largely plant-forward. I consistently strive to limit animal products, opting for plant-based meals more often than not. This approach isn’t just about dietary restrictions; it’s about embracing a lifestyle that feels good, both for my body and for the planet.
Embracing a Plant-Based Lifestyle: Reimagining Comfort Food Classics
Now, comfortably settled and genuinely happy in my often-vegan, mostly-vegetarian lifestyle, I’ve dedicated myself to a delightful culinary project: reinventing several old, previously dairy-laden favorites as entirely dairy-free and vegan upgrades. This journey of transformation has been incredibly rewarding, proving that taste and texture need not be sacrificed when going plant-based. These revamped recipes have become staples in my kitchen, truly saving me when I crave that familiar comfort.
I absolutely adore these upgraded dishes; they bring me immense joy and effortlessly tick all the comfort food boxes, just as authentically as their original counterparts. Among my proudest achievements are my Vegan Seafood Casserole, the rich and creamy Creamy Poblano Macaroni Bake, and my ingenious Boursin-Copycat Cashew Cheese, to name just a few. Each recipe is a testament to the versatility and deliciousness of plant-based ingredients.
And now, with immense excitement, I can proudly add classic scalloped potatoes, or a hearty gratin, or simply “creamy taters,” to my ever-growing list of dishes I can savor guilt-free. This Chipotle Corn, Poblano, and Potato Gratin is not just dairy-free; it’s bursting with flavor and a texture that will make you forget dairy ever existed.
The Secret Ingredient: Silk Protein & Nutmilk
For this particular recipe, I decided to experiment with a new product that truly made all the difference: Silk 2g Sugar Protein & Nutmilk Almond Cashewmilk & Pea Protein. Yes, it’s quite a mouthful, but its benefits are substantial! As someone who balances a mostly-vegetarian diet with the demands of being a triathlete, ensuring adequate protein intake is always a top priority. So, when I discovered this innovative Silk nutmilk blend, fortified with extra protein, at Walmart, I knew I had to give it a try. While I was there, I also grabbed the vanilla version, envisioning its creamy goodness in my post-workout smoothies.
Naturally, I took a cautious sip of the plain nutmilk while cooking, and to my pleasant surprise, it was genuinely good. I’m usually not a fan of unadulterated almond milk; I typically need to enhance it with other flavors or ingredients. But this Silk nutmilk proved to be remarkably creamy and delicious all on its own. It’s perfectly suited for a complex recipe like this gratin or simply poured over your morning cereal. What truly impressed me was its clean profile: no artificial ingredients, no saturated fat, and a robust 10 grams of protein, all derived from peas. This makes it an ideal choice for anyone seeking a wholesome, plant-based milk with added nutritional benefits.
In the past, my attempts at creating a truly creamy, dairy-free gratin often fell short. The primary challenge I faced was my general dislike for a straightforward “béchamel” white sauce made solely with conventional almond milk, which often lacked the desired richness and body. My usual workaround involved pre-soaking raw cashews to create a thickener, and I even had some on standby for this recipe, anticipating the need for a similar trick. But to my absolute delight, this time was different!
The Silk Protein & Nutmilk thickened beautifully and effortlessly, unlike any other vegan béchamel I had ever attempted. It genuinely behaved like traditional cow’s cream, yielding a rich, unctuous, and incredibly delicious sauce without me having to employ any clever thickening hacks. This discovery was a game-changer!
This success has sparked an exciting new idea in my kitchen. You know how we often find ourselves “sneaking” healthier, more nutritious foods into our family’s meals? Well, I think I’ve found my next mission! Given how wonderfully this product performed, I’m seriously considering putting “alfredo” on the menu this weekend. Imagine a creamy, indulgent, and entirely plant-based alfredo sauce that everyone will love, without even realizing it’s dairy-free! The possibilities are truly endless.
Chipotle Corn, Poblano, and Potato Gratin
Print
Pin
Rate
Ingredients
- 4 large poblano peppers
- 1-1/2 cup corn thawed if frozen
- ½ cup very finely diced onion
- 2 large russet potatoes peeled, 1/2-inch dice
- 2 Tbs vegan butter
- 2 Tbs all-purpose flour
- 1 large clove garlic minced
- 2 cups Silk 2g Sugar Protein & Nutmilk Almond Cashewmilk & Pea Protein
- ½ tsp kosher salt
- couple pinches fresh cracked pepper
- 1 tsp Dijon mustard
- 2 tsp adobo sauce from the can of chipotle peppers
- ½ of a chipotle pepper minced (add more to desired heat)
- ½ cup panko breadcrumbs
- 1 tsp extra virgin olive oil
- garnish: fresh herbs such as chopped cilantro or snipped chives
Instructions
-
Heat oven broiler to high heat.
-
Roast the poblano peppers for 20 minutes or until skin is completely charred, turning a quarter turn every 5 minutes. Transfer to a large ziploc bag, and let peppers steam 5 minutes. Remove skins and seeds and dice the peppers, 1/2-inch dice.
-
Heat the oven to 400F.
-
In a medium saucepan, heat the butter and flour over medium heat to make a roux. Let the flour cook in the butter for a minute, then add the garlic and cook another minute or until fragrant. Slowly add the milk, whisking constantly. Cook, stirring, until just slightly thickened (2-3 minutes; if mixture gets too thick, add a little more milk). Whisk in the salt, pepper, and Dijon. Taste for seasoning. Set aside.
-
Combine the poblano pepper, corn, onion, potato, and white sauce. Transfer to a casserole dish.
-
In a small bowl, combine the panko crumbs, olive oil, and a good pinch salt. Top the gratin with the panko mixture.
-
Bake at 400F for 30 minutes. Then cover tightly with foil and cook an additional 30 minutes until bubbly, saucey, and the potatoes are nice and soft. Yields 8 servings.
Your Next Favorite Plant-Based Meal Awaits!
So there you have it, folks! This Chipotle Corn, Poblano, and Potato Gratin recipe is an absolute revelation. It’s so incredibly rich, flavorful, and satisfying that you truly will not miss the dairy one bit. It’s a perfect example of how plant-based eating can deliver all the comfort and joy of traditional dishes, often with an added layer of exciting flavors and wholesome ingredients.
Whether you’re a seasoned vegan, looking to incorporate more plant-based meals into your diet, or simply curious about delicious dairy-free options, this gratin is a must-try. I highly encourage you to save or pin this recipe for later, gather your ingredients, and give it a whirl in your own kitchen. And as always, please come back and let me know how it works out for you. Your feedback is always appreciated!
Embracing a plant-based lifestyle has never been more accessible or more delicious. Let’s do it – one incredible, dairy-free dish at a time! Enjoy!
