Green Chile Potatoes au Gratin

Perfectly sliced Yukon gold potatoes are bathed in a rich, creamy mixture of heavy cream, sharp Parmesan, and fiery green chiles.

This gorgeous side dish was introduced to me by Chef Ernesto Duran while he was the head chef at The Corn Maiden Restaurant in the Sandia Mountains in New Mexico. Green chile simmers together with parmesan cheese, garlic, cream and potatoes in the oven until crispy – spicy, rich, smooth and absolutely delicious.

Step by Step Guide to Green Chile Potatoes au Gratin

1. Preparing Potatoes:

• Wash and slice the potatoes on a mandolin to about 1/4 inch thick.

2. Cream Mixture:

• In a large pot, combine heavy cream, 1 cup of shredded Parmesan cheese, minced garlic, and diced green chile.

3. Seasoning:

• Season the cream mixture with salt and pepper according to your taste.

4. Mixing with Potatoes:

• Add the sliced potatoes to the cream mixture, ensuring they are well coated.

5. Baking:

• Preheat your oven to 325°F (163°C).
• Transfer the potato mixture to a baking dish suitable for a gratin.
• Cover the dish with foil.

6. Cooking:

• Bake in the preheated oven for approximately 2 hours, or until the potatoes reach your desired texture.
• When there’s 30 minutes left, remove foil, and sprinkle the rest of the parmesan cheese on top.

7. Cooling:

• Once the gratin is cooked, remove it from the oven and let it cool.
• Sprinkle some chopped spring onions on top before serving

Green Chile Potatoes Au Gratin

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5 from 1 review

• Author: M'Liss Hinshaw
• Total Time: 2 hours 20 minutes
• Yield: Serves 4-6 1x

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Description

Perfectly sliced Yukon gold potatoes are bathed in a rich, creamy mixture of heavy cream, sharp Parmesan, and fiery green chiles.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs Yukon gold potatoes
• 1.5 cups shredded Parmesan cheese
• 1 quart heavy cream
• 2–3 cloves garlic, minced
• 1/2 lb roasted, peeled, and diced hot green chile
• Salt and pepper to taste
• 1 spring onion, chopped

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Instructions

1. Preparing Potatoes:

• Wash and slice the potatoes on a mandolin to about 1/4 inch thick.

2. Cream Mixture:

• In a large pot, combine heavy cream, 1 cup of shredded Parmesan cheese, minced garlic, and diced green chile.

3. Seasoning:

• Season the cream mixture with salt and pepper according to your taste.

4. Mixing with Potatoes:

• Add the sliced potatoes to the cream mixture, ensuring they are well coated.

5. Baking:

• Preheat your oven to 325°F (163°C).
• Transfer the potato mixture to a baking dish suitable for a gratin.
• Cover the dish with foil.

6. Cooking:

• Bake in the preheated oven for approximately 2 hours, or until the potatoes reach your desired texture.
• When there’s 30 minutes left, remove foil, and sprinkle the rest of the parmesan cheese on top.

7. Cooling:

• Once the gratin is cooked, remove it from the oven and let it cool.
• Sprinkle some chopped spring onions on top before serving

Notes

• Ensure even slicing of potatoes for uniform cooking.
• You can adjust the amount of green chile based on your heat preference.
• Letting the gratin cool for a while helps it set and makes it easier to serve.

• Prep Time: 20 mins
• Cook Time: 120 mins
• Category: Side Dish
• Method: Oven Baking
• Cuisine: American