Green Chile Cheese Scalloped Potatoes Recipe

Green Chile Cheese Scalloped Potatoes

2 lbs russet potatoes, thinly sliced

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups whole milk

1 cup heavy cream

2 cups shredded cheddar cheese or Colby-Jack cheese

1 cup roasted green chiles, diced, preferably Hatch-style

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt, to taste

Black pepper, to taste

Cooking spray or butter, for greasing the baking dish

A pinch of smoked paprika

A pinch of green chile powder

Extra shredded cheese for topping

Extra roasted green chiles for stronger flavor

Preheat the oven to 375°F (190°C).

Lightly grease a baking dish or cast-iron skillet with cooking spray or butter.

In a medium saucepan over medium heat, melt the butter.

Whisk in the flour and cook for about 1 minute, stirring constantly to remove the raw flour taste.

Slowly pour in the whole milk and heavy cream while whisking until the mixture becomes smooth.

Continue cooking until the sauce thickens slightly.

Stir in the garlic powder, onion powder, salt, and black pepper.

Remove the saucepan from the heat.

Add half of the shredded cheese and stir until fully melted and creamy.

Arrange half of the thinly sliced potatoes in the prepared baking dish.

Sprinkle half of the diced roasted green chiles over the potatoes.

Pour half of the cheese sauce evenly over the potato layer.

Repeat with the remaining sliced potatoes, green chiles, and cheese sauce.

Sprinkle the remaining shredded cheese over the top.

Cover the dish loosely with foil.

Bake for 45 minutes, or until the potatoes begin to soften.

Remove the foil and continue baking for another 15 minutes, or until the top is bubbly, golden, and lightly browned.

For crispier edges and extra color, broil for 2–3 minutes, watching carefully so the cheese does not burn.

Let the potatoes rest for 10 minutes before serving so the sauce can thicken and settle.

Serve warm as a creamy, cheesy side dish with roasted green chile flavor.

For extra kick and crispy edges, finish under the broiler for 2–3 minutes and sprinkle with a pinch of smoked paprika or green chile powder.