Hatch Chile Potatoes Au Gratin
Servings: 10 people
Calories: 398kcal
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
Calories: 398kcal | Carbohydrates: 28g | Protein: 15g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 424mg | Potassium: 687mg | Fiber: 2g | Sugar: 2g | Vitamin A: 915IU | Vitamin C: 20mg | Calcium: 351mg | Iron: 2mg