That sounds like a Southwest comfort food dream — savory, spicy, and cheesy. Here’s a recipe for Eggs, Beans & Potatoes au Gratin Slathered in Chile Verde — ideal for brunch or a hearty dinner.
🍳 Eggs, Beans & Potatoes au Gratin Slathered in Chile Verde
📝 Ingredients:
🔹 For the potatoes au gratin:
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2 lbs (900g) Yukon Gold or russet potatoes, thinly sliced
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1 tbsp butter (for greasing dish)
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1.5 cups heavy cream or half & half
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1 cup shredded cheddar or pepper jack cheese
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1/2 tsp garlic powder
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Salt and pepper, to taste
🔹 For the beans:
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1 can (15 oz) black or pinto beans, drained and rinsed
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1/2 tsp cumin
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Salt and a splash of lime juice
🔹 For the eggs:
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4–6 eggs
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Olive oil or butter, for frying
🔹 For the chile verde:
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1 lb tomatillos, husked and halved
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2–3 roasted Hatch or poblano chiles, peeled and chopped
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1 small onion, quartered
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2 cloves garlic
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1/4 cup cilantro
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Juice of 1 lime
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Salt to taste
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Optional: 1 jalapeño for heat
(Shortcut: use store-bought chile verde sauce if in a hurry)
🔥 Instructions:
1. Make the Chile Verde Sauce:
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Broil tomatillos, onion, garlic, and optional jalapeño until charred (8–10 minutes).
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Blend with roasted chiles, cilantro, lime juice, and salt until smooth.
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Simmer sauce in a pan for 10 minutes to thicken and deepen flavor. Set aside.
2. Make Potatoes au Gratin:
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Preheat oven to 375°F (190°C).
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Grease a baking dish with butter.
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Layer sliced potatoes, seasoning each layer with salt, pepper, garlic powder, and a bit of cheese.
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Pour cream over the top, sprinkle with remaining cheese.
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Cover and bake 45 minutes, then uncover and bake 15 more until golden and bubbly.
3. Heat the Beans:
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In a small saucepan, warm beans with cumin, salt, and lime juice. Simmer on low until ready to serve.
4. Fry the Eggs:
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Fry eggs to your liking (sunny-side up or over-easy work beautifully for this dish).
5. Assemble:
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Scoop potatoes onto plates or shallow bowls.
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Add a spoonful of beans.
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Top with a fried egg.
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Slather the whole thing with generous spoonfuls of warm chile verde.
🧑🍳 Optional Add-ons:
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Crumbled cotija or queso fresco
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Fresh cilantro or scallions
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Sliced avocado or guacamole
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Tortillas on the side