Hatch Chile Potatoes Au Gratin
Updated Nov 02, 2025, Published Nov 03, 2023
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Au Gratin with a Twist
When Thanksgiving rolls around, the table tends to follow tradition—think turkey, mashed potatoes, stuffing, and gravy galore. But if you’re looking to shake things up just a bit this year, this Hatch Chile Potatoes Au Gratin might just become your new favorite holiday side. Creamy, cheesy, and layered with a subtle (or bold!) kick of Hatch chiles, it’s the perfect way to bring a Southwestern flair to your Thanksgiving spread.
Table of Contents
A Flavorful Spin on a Classic
While classic au gratin potatoes rely on butter, cream, and cheese for comfort, this version gets an exciting upgrade from Hatch chiles—those beloved New Mexican peppers known for their unique balance of heat and earthiness. Whether you choose mild or hot, their smoky spice complements the richness of the cream and cheese beautifully. It’s a dish that’s familiar enough to please traditionalists, yet bold enough to excite the adventurous eaters at your table.
The Perfect Make-Ahead Side
Thanksgiving prep can be a juggling act, and this recipe is here to help. You can assemble the dish a day ahead, just cover and refrigerate before baking. Then, on the big day, pop it into the oven about an hour before dinner. It comes out bubbling, golden, and irresistibly aromatic, with tender layers of potatoes and melted cheese in every bite.
How to Serve It
This gratin pairs wonderfully with turkey, roast chicken, or even ham. The creamy texture balances beautifully with crisp greens like a holiday salad with cranberries and walnuts or a side of gluten-free roasted vegetables. For an elegant finishing touch, sprinkle freshly chopped green onions and cilantro over the top right before serving—they bring a fresh pop of color and brightness that ties the dish together.
Why You’ll Love It
- Gluten-free comfort food that’s creamy, cheesy, and satisfying.
- A little spice adds excitement to the traditional Thanksgiving table.
- Make-ahead friendly, freeing up precious oven time.
- Feeds a crowd—perfect for large family gatherings.
This Hatch Chile Potatoes Au Gratin is more than a side dish—it’s a conversation starter. With its melty cheese layers, buttery richness, and gentle warmth from the chiles, it adds a delicious Southwestern twist to your Thanksgiving feast.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
