Green Chile Scalloped Potatoes Recipe
Posted on 24 December 2019
Best Green Chile Scalloped Potatoes Recipe
This is a spicy twist on one of our favorite potato dishes! When you add Hatch chiles to this recipe, the flavor is AMAZING!!
- Potatoes (thinly sliced)
Heavy Whipping Cream
(or use Coconut Milk to cut back on dairy)
- Roasted Hatch Green Chiles (frozen or fresh roasted)
- Mild Cheddar Cheese (freshly grated)
- Monterey Jack Cheese (freshly grated)
- Red Onion (sliced thin)
- Unsalted Butter
- Salt and Pepper
If you are using fresh roasted or frozen chiles, remove the skin and seeds and dice.
Slice potatoes – you can use any potatoes for this recipe, although Russet are the most popular to use for this dish. Make sure to slice your potatoes thin (1/8" to 1/4" at the thickest). Try to keep them the same thickness for best results. Although, don't worry, we have a hard time getting them all perfectly sliced by hand, and it still tastes amazing.... For perfectionists, a Mandoline slicer is a great tool for getting even slices if you have one.
Preheat the oven to 350 degrees, and butter a 12-inch by 9-inch casserole dish or baking pan.
Add one layer of potatoes in the prepared pan. Drizzle on one third of the cream, then sprinkle diced chilies, shredded cheese, onion, salt and pepper. Repeat for three layers.
Bake for 40-50 minutes until bubbly and the top is golden brown (you can broil it if in a broiler-safe dish to get the perfect golden brown crust on top).
About Hatch Chiles:
If you've ever lived in New Mexico, then you know that roasted Hatch Chiles are one of the most delicious things you can eat! Unfortunately, it's often difficult to get Hatch Chiles outside of New Mexico, so we encourage you to grow your own. New Mexican Chiles are easy to grow, and quite productive. Some of our favorite varieties are the medium-heat Hatch Green Chile Big Jims, or if you like it extra-hot try our Rattlesnake Hatch Chiles! Check out all of our Hatch chile seed varieties. Happy growing!