Green Chile Potato Au Gratin
This Green Chile Potato Au Gratin features layers of Yukon Gold potatoes, rich heavy cream, and spicy green chiles for a flavorful twist on a classic side dish.
Equipment
- Baking Dish
- Mandolin
- mixing bowl
Ingredients
Potatoes
- 2 lb Yukon Gold potatoes washed and thinly sliced (about ¼-inch / 6 mm)
Cream Mixture
- 1 qt heavy cream
- 1.5 cups shredded Parmesan cheese divided
- 2-3 cloves garlic minced
- ½ lb roasted green chiles peeled and diced, preferably Hatch
- Salt to taste
- Black pepper to taste
Garnish
- 1 spring onion finely chopped for garnish
Instructions
Preparation
- Wash and slice the potatoes about ¼-inch (6 mm) thick using a mandolin or sharp knife; set aside.
- In a large mixing bowl or pot, whisk together heavy cream, 1 cup of Parmesan, minced garlic, and diced green chiles until well combined.
- Add salt and black pepper to taste and stir to incorporate.
- Add the sliced potatoes to the cream mixture, gently tossing so the slices are fully coated.
Baking
- Preheat the oven to 325 °F (163 °C). Transfer the potato and cream mixture to a baking dish suitable for au gratin. Cover tightly with foil.
- Bake for approximately 2 hours or until the potatoes are tender and the cream has thickened.
- With about 30 minutes left, remove the foil and sprinkle the remaining ½ cup Parmesan evenly over the top; return to oven uncovered to brown and bubble.
Serving
- Once cooked, let the gratin cool slightly, then garnish with chopped spring onions before serving.
Notes
Uniform potato slices help ensure even cooking. Adjust green chile amounts to suit your preferred heat level.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 25gProtein: 8gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 250mgIron: 2mg
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