Hatch Chile Potatoes Au Gratin
It’s finally November! That means Thanksgiving is just a couple of weeks away. I am already stressing about the menu and what should be served. Luckily, these Hatch Chile Potatoes Au Gratin are the perfect starchy side dish to include in your Thanksgiving feast. With a mix of spicy and savory, this side will the star of your meal.
To make this tasty side dish, you start by slicing the potatoes and placing some of them at the bottom of the baking dish. Season the potatoes with salt, pepper, and butter. Then on top of the potatoes place the Hatch Diced Chiles, cream, and cheese. Repeat this for two more layer and bake in the oven for 65-75 minutes. After the potatoes get out of the oven let it sit for 15 minutes and garnish with green onion and cilantro.
Impress your friends and family this season and give this side dish a try.
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Hatch Chile Potatoes Au Gratin
Ingredients
- 1 stick (8 tablespoons) unsalted butter plus more for greasing the baking dish
- 3 pounds russet potatoes , peeled
- Kosher or fine sea salt
- Freshly ground black pepper
- 12 ounces Hatch diced chiles, hot or mild, un-drained
- 1 ½ cups heavy cream
- 4 cups grated Mexican blend cheese
- 2 green onions
- ¼ cup cilantro
Instructions
- Place the stick of butter into the freezer while you slice the potatoes. Prepare a large bowl of ice water.
- Preheat oven to 350°F. Butter a deep 9 by 12-inch baking dish.
- Slice the potatoes about ⅛-inch thick (a mandoline works well for this) and place the potatoes directly into the ice water.
- Remove butter from freezer and grate with the large holes of a box grater.
- Take about one third of the potatoes, pat dry, and layer into the bottom of the prepared baking dish. Sprinkle with a generous pinch of salt and pepper. Sprinkle one third of the butter over the potatoes, spoon one can of the chiles over the top, pour over ½ cup cream, and top with 1 cup of grated cheese. Repeat with two more layers topping with 2 cups cheese for the top layer.
- Bake for 65–75 minutes or until golden brown on top and the potatoes are tender. Let sit for 15 minutes.
- Finely mince the green onions and cilantro and sprinkle over the top.
Nutrition
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