New Mexican Potatoes Au Gratin
Elevate your comfort food game with this irresistible New Mexican Potatoes Au Gratin, a bold and flavorful twist on the classic dish. Layered with tender slices of russet potatoes, creamy Hatch green chiles, and a luxurious cheese sauce made with Cheddar and Monterey Jack, this recipe delivers the perfect balance of richness and heat. Infused with Southwestern spices like cumin, garlic, and onion powder, every bite bursts with bold flavors. Topped with a golden, bubbly layer of melted cheese, this dish is perfect for cozy family dinners or as a standout side for your next gathering. Ready in just 20 minutes of prep and baked to perfection, it’s comfort food with a New Mexican flair that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 1 cup Hatch green chiles (roasted, peeled, and chopped)
- 2 cups Cheddar cheese
- 1 cup Monterey Jack cheese
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the russet potatoes and slice them thinly into 1/8-inch rounds using a sharp knife or mandoline. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk and heavy cream, whisking continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens slightly.
Stir in the garlic powder, onion powder, ground cumin, salt, and black pepper. Add 1 1/2 cups of the cheddar cheese and all the Monterey Jack cheese, stirring until the cheese is fully melted and the sauce is smooth. Remove the saucepan from heat.
Drain and pat dry the sliced potatoes. Arrange one-third of the potatoes in an even layer on the bottom of the prepared baking dish. Sprinkle one-third of the green chiles on top.
Pour one-third of the cheese sauce over the potatoes and chiles. Repeat this layering process two more times, finishing with a layer of cheese sauce on top.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top layer for a golden crust. Cover the dish loosely with foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is bubbling and golden brown.
Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with fresh cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.1 g | 269% | |
| Saturated Fat | 126.7 g | 634% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 4528 mg | 197% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 43.9 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 3166 mg | 244% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 5936 mg | 126% | |
*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.
