Chile Scalloped Potatoes
Transform your classic comfort food into a bold and flavorful side dish with these irresistible Chile Scalloped Potatoes. Layered with tender russet potatoes, a creamy cheese sauce infused with smoky roasted Hatch or Anaheim chiles, and a hint of garlic and paprika, this recipe delivers rich, Southwestern-inspired flavors in every bite. Topped with a golden, bubbly mix of sharp cheddar and Monterey Jack cheeses, these potatoes are perfect for elevating weeknight dinners or impressing guests at your next gathering. With just 20 minutes of prep and an hour in the oven, this crowd-pleasing dish is as easy to make as it is delicious to enjoy. Garnish with a sprinkle of fresh cilantro for a pop of color and vibrant taste, and serve alongside roasted meats or a crisp salad for a memorable meal.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 medium Roasted Hatch or Anaheim chiles
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped cilantro (for garnish)
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with nonstick cooking spray.
Peel and thinly slice the russet potatoes into 1/8-inch thick rounds using a sharp knife or a mandoline slicer. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens (about 5 minutes).
Add the garlic powder, smoked paprika, salt, and black pepper to the sauce. Stir well to combine.
Fold in 1 1/2 cups of sharp cheddar cheese and 3/4 cup of Monterey Jack cheese, reserving the remaining cheese for later. Stir until the cheese is completely melted and the sauce is smooth.
Roughly chop the roasted chiles and stir them into the cheese sauce. Remove from heat and set aside.
Drain and pat dry the potato slices. Arrange one-third of the slices in an even layer at the bottom of the prepared baking dish.
Pour one-third of the cheese and chile sauce over the potatoes, ensuring even coverage. Repeat this layering process two more times, finishing with the remaining cheese sauce on top.
Sprinkle the reserved cheddar and Monterey Jack cheeses evenly over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden and the potatoes are fork-tender.
Let the dish cool for 10 minutes before garnishing with chopped cilantro and serving. Enjoy!
Nutrition Facts
Calories |
4101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.5 g | 317% | |
| Saturated Fat | 151.1 g | 756% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 5267 mg | 229% | |
| Total Carbohydrate | 326.7 g | 119% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 42.0 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 3237 mg | 249% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 7873 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
