Green Chile au Gratin Potatoes

Why This Recipe is a Keeper!

If you visit any grocery store in late summer, you are likely to see mountains of Hatch green chiles. Hatch green chile season only comes once a year and when they’re gone, they’re gone! But, if you follow my tutorial for How to Roast and Freeze Hatch Green Chiles, you can preserve this spicy goodness and enjoy it all fall and winter.

Like in this au gratin potatoes recipe with Hatch green chiles!

This easy au gratin potatoes recipe perfectly balances creamy, cheesy comfort with roasted green chiles’ bright, bold, smoky flavor. What makes this recipe super easy is there’s no fussy layering of sliced potatoes!

My family loves au gratin potatoes, so I make them frequently. One day, I was short on time. Instead of carefully slicing all the potatoes uniformly and arranging them in traditional au gratin potatoes style, I cubed, cooked, and scattered them in the baking dish. Everyone enjoyed them just the same!

This Green Chile au Gratin Potatoes recipe is:

• Easy! No fussy slicing or arranging.
• Make ahead!
• Creamy, cheesy, spicy and delicious!

Ingredient Notes and Substitutions:

• Yukon Gold Potatoes: I like to use Yukon Gold potatoes in this au gratin recipe for their buttery goodness. They are considered “waxy” and hold their shape well. Red potatoes will also work well. If using Russets, expect them to crumble, as they are classified as “starchy” potatoes.
• Green Chiles: I used my own roasted, frozen, and thawed Hatch green chiles. Canned Hatch green chiles are available in most international food aisles, and canned diced green chiles, usually Anaheims, can also be used.
• Chives: For garnish. Can also use scallion tops for garnish.
• Monterey Jack Cheese: A mild white cheese, Monterey Jack is known for melting smoothly. You can also use pepper jack cheese, but it will add more heat. Whichever cheese you use, you’ll want to grate it yourself because it will melt more smoothly than packaged shredded cheese.
• Sharp Cheddar Cheese: Adds another cheesy flavor dimension! Here, too, grate the cheddar yourself.
• Half-and-Half: Half whole milk and half heavy cream. You can also use all whole milk or all heavy cream. I like half-and-half for the richness without being heavy.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Preheat the oven to 375 degrees.
• Spray or oil an 11 x 7, 8 x 10, or similar-sized baking dish. Set aside.
• Cut the potatoes into 1/2-inch cubes.
• Place in a saucepan. Fill with water to cover, and add approximately 1 tablespoon of salt.
• Bring to a boil and cook for 4 to 5 minutes or until you can just pierce them with a knife. (You don’t want them falling apart.)
• Drain in a colander and cool under cold running tap water. Drain again. Set aside.

• Combine the butter and oil in the saucepan you used to cook the potatoes and melt the butter over medium-high heat.
• Add the onion, reduce heat to low, and cook for 5 to 6 minutes or until softened, being careful not to brown it.
• Add the flour and cook for 1 to 2 minutes, whisking constantly.

• Slowly add the half-and-half and bring to a simmer. Cook, whisking constantly, until thickened. (It should be the consistency of heavy cream.)
• Add the shredded cheese by the handful, whisking constantly after each addition melts and is incorporated.
• Taste for seasoning and add salt and black pepper to taste.

• Pour approximately 3/4 cup of the sauce to cover the bottom of the prepared baking dish.
• Place approximately 1/3 of the potatoes in the prepared baking dish and top with approximately 1/3 of the green chiles.
• Drizzle with some of the sauce and repeat the layers two more times, finishing with the remaining sauce.
• Cover loosely with aluminum foil. Bake for 30-35 minutes.
• Remove the foil and continue baking another 20-25 minutes or until bubbling and the top is nicely browned.

Chef Tips and Tricks:

• Parcooking the potatoes reduces oven time and ensures all the potatoes are fully cooked.
• When boiling, always start potatoes in cold water. This helps cook them evenly. For this Green Chile au Gratin Potatoes recipe, you want to cook them only partway to get them started. And, be generous with the salt!
• While you can still slice and neatly arrange all the potatoes, cutting them into half-inch cubes will save you a lot of time.

Storage:

• Store any leftovers in the refrigerator. Consume within five days or freeze for up to 2 months.

Serve with:

• Grilled Skirt Steak with Black Bean Corn and Tomato Salad
• Slow Cooker Beef Short Ribs Barbacoa
• Chicken Sloppy Joes
• Baked BBQ Chicken Thighs

More great potato side dish recipes you’ll love!

• Au Gratin Potatoes for Two
• Twice-Baked Mashed Potatoes
• Roasted Potato Wedges
• Baby Hasselback Potato Bake

Get all my potato side dish recipes at Potato Side Dish Recipes – From A Chef’s Kitchen.