Green Chile Au Gratin Potatoes

This creamy cheesy scalloped potato side dish is brimming with green chile flavor. It is a perfect complement to chicken, beef or pork. Great for Thanksgiving too!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 1

Resting time 15

Total Time 1 35

Servings

Calories 410kcal

Author Toni Dash

Ingredients

4 tablespoons cold unsalted butter (plus extra for buttering pan) cut into very small pieces (refer to Notes below)
1 cup grated medium cheddar cheese
1 cup grated Monterey jack cheese
2 pounds russet potatoes peeled sliced into 1/8-inch thick slices (mandoline slicer highly recommended)
1 1/2 cups heavy cream
¾ cup chopped roasted mild green chilies home roasted or canned (equivalent to 2 4-ounce cans of diced green chilies)
½ cup diced red onion
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Instructions

Preheat oven to 350 degrees F. Butter an 12-inch by 9-inch baking pan.
Combine the cheeses in a bowl. Mix together.
1 cup grated medium cheddar cheese, 1 cup grated Monterey jack cheese
Layer 1: Line the bottom of the pan with a third of the potatoes. You'll have a single slightly overlapping layer with about half that amount placed on the other potatoes.
Drizzle with 1/2 cup of cream. Top with: 1/4 cup of the chilies , 2/3 cup of the cheese, ¼ cup of the onions, 1 tablespoon of the butter, 1/2 teaspoon salt and 1/3 teaspoon pepper.
Layer 2: Repeat Layer 1.
Layer 3: Repeat Layer 1 EXCEPT no onions in this final layer and use 2 tablespoons of the diced butter.
Bake for 60-70 minutes until the top is golden brown.
Remove from oven and allow to rest 15-20 minutes before serving.

Notes

Ingredient Notes

Grate the cheese yourself. Store bought pre-grated cheese includes an anti-caking agent that causes the cheese to not melt into a creamy texture.

Butter. Because a specific amount of butter is used in each layer, we recommend chopping the butter in separate piles. You'll use 1 tablespoon on each the first and second layers. And 2 tablespoons on the top of the potatoes. Do not over handle the butter to prevent it from melting.

Green chilies.

If using canned green chilies you may have slightly more than 1/4 cup for the top layer. No problem, just use the rest.
Canned diced chilies do not need to be drained before using.

How to store

Store leftovers in an airtight container in the refrigerator for up to 4 days. The creamy au gratin potatoes will need to be reheated in the oven or microwave. For best results in flavor serve at room temperature or hot. Freezing is not recommended.

Nutrition