Here’s a rich, spicy twist on a classic comfort food: Green Chile Cheese Scalloped Potatoes. This dish is creamy, cheesy, and kicked up with roasted green chiles — perfect as a side for grilled meats, holiday spreads, or even as a main for vegetarians.
🥔 Green Chile Cheese Scalloped Potatoes
🕒 Total Time: 1 hour 15 minutes
🍽 Serves: 6–8 (as a side)
🧀 Ingredients:
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2 lbs (about 4 medium) russet or Yukon gold potatoes, thinly sliced (~1/8” thick)
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2 tablespoons butter
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2 tablespoons flour
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2 cups milk (whole or 2% preferred)
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1/2 cup sour cream (optional for richness)
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1 ½ to 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
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1 cup roasted green chiles, chopped (Hatch, Anaheim, or canned okay)
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and black pepper, to taste
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Optional topping: Extra cheese, crushed tortilla chips, or breadcrumbs
🧑🍳 Instructions:
1. Prep the Oven & Dish
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Preheat oven to 375°F (190°C).
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Grease a 9×13″ baking dish or similar-sized casserole.
2. Make the Cheese Sauce
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In a saucepan over medium heat, melt butter.
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Whisk in flour and cook for 1 minute to form a roux.
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Slowly whisk in milk until smooth.
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Add garlic powder, onion powder, salt, and pepper.
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Simmer for a few minutes until slightly thickened.
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Stir in sour cream (if using), 1½ cups shredded cheese, and green chiles.
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Mix until melted and smooth. Taste and adjust seasoning.
3. Assemble the Dish
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Layer half the sliced potatoes in the prepared dish.
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Pour over half the cheese sauce.
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Add the rest of the potatoes, then top with remaining sauce.
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Sprinkle extra cheese or optional toppings if desired.
4. Bake
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Cover with foil and bake for 40 minutes.
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Remove foil and bake 15–20 more minutes, or until bubbly and golden brown on top, and potatoes are fork-tender.
5. Cool & Serve
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Let sit for 10–15 minutes before serving — it thickens as it cools.
📝 Tips:
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A mandoline makes slicing the potatoes evenly much easier.
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Add bacon or chorizo for a heartier version.
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Make it spicy with chopped jalapeños or pepper jack cheese.