Sheet Pan Green Chile Scalloped Potatoes

Indulge in a delightful twist on a classic comfort dish with these Sheet Pan Green Chile Scalloped Potatoes. This recipe combines tender, thinly sliced potatoes with creamy Muenster cheese and spicy green chiles for a flavorful and satisfying side dish.

Perfect for gatherings or a cozy family dinner, this dish is both easy to prepare and full of delicious layers of flavor. Bake it all on one sheet pan for a hassle-free experience, and enjoy the inviting aromas that fill your kitchen!

Sheet Pan Green Chile Scalloped Potatoes

Ingredients:

potatoes

Muenster cheese

Hot green chile

milk

minced garlic

onion

Instructions:

Scrub my potatoes and slice them thin with the skins on,

Layer in well butter sheet pan then top with Muenster and Hot green chile, a splash of milk and repeat another layer of potatoes, cheese and chile.

My chile was prepared with lots of minced garlic and onion, but feel free to layer in more if desired.

Bake at 425 for 30 minutes.

Enjoy!!

Notes:

Potato Variety: Yukon Gold or Russet potatoes work well for this dish due to their creamy texture. Avoid waxy potatoes as they may not become as tender.

Cheese Options: While Muenster adds a nice creaminess, you can experiment with other cheeses like Monterey Jack, Cheddar, or even Pepper Jack for extra spice.

Green Chile Preparation: If using fresh chiles, roast and peel them beforehand for maximum flavor. Canned or jarred green chiles can be a great shortcut.

Layering: Be sure to layer the ingredients evenly to ensure all potatoes are well-coated and cooked thoroughly.

Baking Time: Ovens can vary; check for doneness after 25 minutes. The potatoes should be tender and the cheese bubbly and golden.

Serving Suggestions: This dish pairs well with grilled meats, roasted chicken, or as part of a vegetarian feast.

Make-Ahead: You can prepare the layers in advance, cover, and refrigerate. Bake when ready to serve, adding a few extra minutes to the cooking time.

Leftovers: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.

Additions: Consider adding sautéed onions or bell peppers for extra flavor and texture.

Garnishing: Fresh herbs like cilantro or parsley can add a bright finish when serving.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of cheese in this recipe?

Yes, you can certainly experiment with different cheeses based on your preferences.

While Muenster cheese is used in this recipe, other options like cheddar, Monterey Jack, or even a blend of cheeses can work well.

How spicy is this dish with the hot green chiles?

The spiciness of the dish will depend on the type of hot green chiles you use and the quantity.

If you prefer a milder flavor, you can deseed the chiles or use a milder variety.

If you enjoy more heat, feel free to add extra chiles or use spicier varieties.

Can I make this recipe ahead of time?

Yes, you can partially prepare this dish in advance.

You can slice the potatoes and prepare the layers, and then refrigerate it until you’re ready to bake.

Just be sure to adjust the baking time accordingly, as cold ingredients may take a little longer to cook.

What can I serve with Sheet Pan Green Chile Scalloped Potatoes?

This dish makes a great side for a variety of main courses.

It pairs well with grilled meats, roasted chicken, or as part of a vegetarian meal with a side salad.

Can I use different types of potatoes in this recipe?

While the recipe doesn’t specify a particular type of potato, waxy or all-purpose potatoes are often a good choice for scalloped potatoes because they hold their shape during cooking.

You can use varieties like Yukon Gold, red potatoes, or russet potatoes based on your preference.

What can I use as a milk substitute in this recipe?

If you’re looking to avoid dairy or need a milk substitute, you can use options like almond milk, soy milk, or even lactose-free milk.

Choose the one that suits your dietary needs.

Can I use canned green chiles for this recipe?

While fresh green chiles are typically preferred for their flavor and texture, you can use canned green chiles if fresh ones are not available.

Just be sure to drain them before adding them to the recipe.

Do I need to peel the potatoes before slicing?

The recipe suggests slicing the potatoes with the skins on.

This not only saves time but also adds a rustic texture and flavor.

However, if you prefer peeled potatoes, you can certainly peel them before slicing.