🌶️ Green Chile Cheese Scalloped Potatoes
Creamy, cheesy, and slightly spicy—this Southwestern twist on classic scalloped potatoes is pure comfort food heaven!
🥔 Ingredients
For the Potato Layers:
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2 lbs Yukon Gold potatoes, thinly sliced (about ¼ inch thick)
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1 cup roasted green chiles, chopped (Hatch, Anaheim, or canned)
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1½ cups shredded sharp cheddar cheese
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1 cup shredded Monterey Jack cheese
For the Creamy Sauce:
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3 tbsp butter
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3 tbsp all-purpose flour
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2 cups whole milk
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1 cup heavy cream
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2 garlic cloves, minced
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1 tsp ground cumin
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½ tsp smoked paprika
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Salt & pepper to taste
For Topping:
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½ cup crushed tortilla chips (optional for crunch)
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2 tbsp chopped cilantro
👩🍳 Instructions
1️⃣ Preheat & Prep
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2️⃣ Make the Sauce
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Melt butter in a saucepan over medium heat.
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Whisk in flour and cook 1 minute to form a roux.
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Gradually whisk in milk and cream until smooth.
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Stir in garlic, cumin, smoked paprika, salt & pepper. Simmer 3-4 mins until thickened.
3️⃣ Layer the Potatoes
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Arrange ½ the potato slices in the baking dish.
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Sprinkle with ½ the green chiles and ½ the cheese.
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Pour ½ the sauce over the top.
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Repeat layers, ending with cheese on top.
4️⃣ Bake to Perfection
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Cover with foil and bake 45 mins.
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Uncover, sprinkle with crushed tortilla chips (if using), and bake 15-20 mins more until bubbly and golden.
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Let rest 10 mins before serving. Garnish with cilantro.
💡 Pro Tips
✔ Spicier? Add diced jalapeños or a dash of cayenne.
✔ Make ahead? Assemble (unbaked) and refrigerate overnight. Add 10 mins to bake time.
✔ Gluten-free? Use cornstarch instead of flour.
🌟 Why You’ll Love It
✅ Creamy + cheesy + smoky + spicy = flavor explosion!
✅ Perfect side for grilled meats, holiday dinners, or potlucks.
✅ Leftovers reheat beautifully (if you have any!).
Serve with: Carne asada, roasted chicken, or as a main dish with a salad! 🥗
Want extra indulgence? Top with crumbled bacon or chorizo! 🥓🔥