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!!
- 5-8 Potatoes (thinly sliced)
- 1.5 Cups of Heavy Whipping Cream or Coconut Milk
- Roasted Hatch Green Chiles (frozen or fresh roasted)
- 1/3 Cup Mild Cheddar Cheese (optional, freshly grated)
- 1/3 Cup Monterey Jack Cheese (optional, freshly grated)
- 1 Onion (sliced thin, any onion will work, white, yellow or Red)
- Chopped Herbs (fresh if you have them, we like using Thyme, Chives, Parsley, a few leaves of Sage)
- 3-5+ Garlic Cloves (chopped)
- Olive Oil or Butter (2-3 tablespoons)
- Salt and Pepper to taste
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.
* MAKE SURE YOUR POTATOES GET SOFT! We learned that if you put your green chile in before the potatoes are cooked and soft, the acid in the chiles keeps the potatoes from softening completely, so we like to add the chile at the last step before browning the scalloped potatoes. You can also pre-boil your sliced potatoes first before baking, then you can add the green chiles in with the cream sauce since the potatoes will already be softened. Of course, then you also don't have to bake as long, more like 30 minutes or so. If you don't mind potatoes being slightly firm, you can add in the green chiles before they are cooked, but we like them better when they are soft and creamy!
Preheat the oven to 350 degrees.
In a saucepan on the stove, stir fry onions and garlic in some olive oil until glistening, add, salt, pepper, herbs and coconut milk or cream, heat and stir to combine.
Drizzle olive oil in a 12-inch by 9-inch casserole dish or baking pan. Add one layer of potatoes in the prepared pan. Drizzle on a third of the cream or coconut milk mixture, and sprinkle a third of the shredded cheese*. Repeat for three layers.
*Make this recipe vegan by omitting the cheese and using canned Coconut milk instead of cream. We just did this for our dairy-allergy guests for Christmas, and it was a hit! You won't miss the cheese. Feel free to add more garlic and fresh herbs to give it even more flavor (we think you can never have too much garlic!)
Cover with foil, put on a cookie sheet (to avoid any drips in your oven) and bake for 50-60 minutes or until soft, once potatoes are soft, remove the foil, top with diced green chile and more cheese, and bake for another 15-20 minutes until the top is golden brown. (you can also broil it if in a broiler-safe dish to get the perfect golden brown crust on top).
Enjoy!
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!
