New Mexican Potato Bake
Dive into the comforting, Southwest-inspired flavors of the New Mexican Potato Bake, a creamy, cheesy casserole layered with tender russet potatoes and the smoky zing of roasted Hatch green chiles. This hearty dish combines a velvety homemade cheese sauce—featuring cheddar and Monterey Jack cheeses—infused with bold seasonings like cumin and smoked paprika for a flavor-packed twist on classic scalloped potatoes. Perfectly golden and bubbling from the oven, it’s a crowd-pleaser that’s ideal for family dinners, potlucks, or holiday feasts. Garnish with fresh cilantro for a burst of brightness, and savor a taste of New Mexico in every bite!
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Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 1 cup chopped roasted Hatch green chiles
- 1.5 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons ground cumin
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon vegetable oil
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil.
Wash and peel the russet potatoes. Slice them thinly into approximately 1/8-inch rounds using a sharp knife or mandoline. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually whisk in the milk, ensuring no lumps remain. Cook for 3-4 minutes, stirring constantly, until the mixture thickens into a smooth sauce.
Reduce the heat to low, and add garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to combine.
Stir in the chopped roasted green chiles and 1 cup of shredded cheddar cheese, reserving the rest of the cheese for layering. Stir until the cheese has melted and the sauce is smooth. Remove from heat.
Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes, spreading it evenly.
Repeat the layering process with the remaining potatoes and cheese sauce, finishing with a layer of cheese sauce on top.
Sprinkle the reserved 0.5 cup of cheddar cheese and the 1 cup of Monterey Jack cheese evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the potato bake cool for 5-7 minutes. Garnish with fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.8 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 454 mg | 35% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 818 mg | 17% | |
*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.
