Description
Creamy scalloped potatoes layered with melted cheese and mildly spicy green chiles, baked until tender and bubbly for a comforting and flavorful side dish.
Ingredients
- 2 lb (900 g) russet or Yukon Gold potatoes, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
- 1 cup diced green chiles (canned, drained)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or extra butter for greasing
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1 minute.
- Gradually whisk in milk and cream. Cook until thickened, about 5 minutes.
- Stir in garlic powder, onion powder, salt, pepper, green chiles, and half of the cheese.
- Layer half of the sliced potatoes in the baking dish and pour half of the sauce over them.
- Repeat with remaining potatoes and sauce. Sprinkle remaining cheese on top.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 20–25 minutes until golden and potatoes are fork-tender.
- Let rest for 10 minutes before serving.
Notes
- Slice potatoes evenly for uniform cooking.
- Add jalapeños for extra heat.
- Can be prepared a day ahead and baked before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American