Chile Verde Potato Bake
Savor the bold, zesty flavors of this Chile Verde Potato Bake, a hearty and comforting dish that delivers a fusion of smoky, tangy, and cheesy goodness. Made with velvety Yukon Gold potatoes layered in a vibrant homemade chile verde sauce featuring poblanos, jalapeños, and tomatillos, this bake is elevated with a touch of fresh lime juice and aromatic cilantro. Topped with bubbling Monterey Jack cheese, this baked casserole achieves the perfect balance of creaminess and spice. Perfect as a crowd-pleasing side or a vegetarian-friendly main (with vegetable broth), it pairs beautifully with a fresh salad or your favorite grilled protein. Ready in just 20 minutes of prep time and packed with wholesome ingredients, this dish is as satisfying as it is simple to make.
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 2 Poblano peppers, diced
- 1 Jalapeño pepper, minced
- 1.5 lbs Tomatillos, husked and diced
- 1.5 cups Chicken or vegetable broth
- 0.5 cup Cilantro, chopped
- 1 tsp Ground cumin
- 1.5 cups Shredded Monterrey Jack cheese
- 1 tbsp Fresh lime juice
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel and slice the Yukon Gold potatoes into 1/4-inch-thick rounds. Toss the potato slices with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them evenly in the prepared baking dish.
Heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, diced poblanos, and jalapeño, cooking for another 3 minutes.
Add the diced tomatillos to the skillet and cook for 5 minutes, or until softened. Pour in the chicken or vegetable broth and stir in the chopped cilantro, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to low and simmer for 10 minutes.
Using an immersion blender (or transferring to a blender), blend the sauce until smooth. Mix in the lime juice and adjust seasoning as needed.
Pour half of the chile verde sauce over the potatoes in the baking dish, spreading it evenly. Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and sprinkle the shredded Monterrey Jack cheese on top. Pour the remaining chile verde sauce evenly over the cheese.
Return the dish to the oven and bake uncovered for an additional 20 minutes, or until the potatoes are tender and the cheese is bubbling and golden brown.
Remove from the oven and let the dish sit for 5 minutes before serving. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4860 mg | 211% | |
| Total Carbohydrate | 240.8 g | 88% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 43.4 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1525 mg | 117% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 6887 mg | 147% | |
*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.
