Au Gratin Potatoes with Green Chiles is a delicious spin on traditional au gratin potatoes with the spicy kick of green chiles and Pepper Jack cheese for even more heat. It’s the perfect side dish for roasted meats and poultry!
I LOVE to photograph au gratin potatoes!
SAID. NO ONE. EVER.
Au Gratin Potatoes with Green Chiles is easier to make than it is to photograph. I’ll spare you the sordid details.
Friends, just make this! You’ll especially want to make this if you roasted Hatch green chiles this season and froze them. It’s the perfect way to enjoy them all fall and winter!
How to make Au Gratin Potatoes with Green Chiles:
- Start with 2 pounds of medium-sized Yukon gold potatoes. Red will also work as will Russets, but Russets are super high in starch so they fall apart easily.
- Slice the potatoes into approximately 1/4-inch slices.
- Place in a large saucepan and cover with water. Add a generous amount of salt.
- Bring to a boil and cook for 2-3 minutes or until you can just pierce them with a knife. Be careful to not overcook the potatoes.
- I prefer to cook the potatoes before placing in the gratin so you can make the dish ahead of time and it doesn’t take as long to bake.
- Drain, rinse with cold tap water to cool the potatoes and drain again. If you don’t, they’ll continue to cook and they will start to crumble.
- Gather up the ingredients to make the sauce and complete the au gratin potatoes:
- Olive oil
- All-purpose flour
- Pepper Jack cheese (use plain Monterey Jack cheese if you don’t want it as spicy)
- Diced green or Hatch green chiles
- Melt the butter into the oil, cook the onion, add the flour then the half-and-half.
- Add the cheese in handfuls, whisking constantly until it’s super smooth.
- Taste for seasoning.
- Place some of the sauce and green chiles on the bottom of a prepared baking dish.
- Fill the dish with the potatoes. You can do this dish any way you choose! Layer the potatoes with the sauce and chiles or fan them out the way I did.
- Add the remaining green chiles.
- Pour the remaining sauce over the potatoes.
- Use a soup spoon to gently “tug” on the potatoes so that some of the sauce falls in between the slices.
- Alternatively, you can layer the potatoes with the chiles and sauce as mentioned above.
- At this point, you can cool, cover and chill to bake later. Let it stand at room temperature for 30 minutes or so before placing in the oven. You may also need to increase the baking time.
- Cover loosely with foil and bake!
- Uncover about 2/3 of the way through so the top browns nicely.
Mega cheesy, mega tasty creamy and delicious!
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More potato side dishes you’ll love!
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- Cooking spray or oil for baking dish
- 2 pounds medium Yukon Gold potatoes
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped (approximately 1 cup)
- 2 tablespoons all-purpose flour
- 2 cups half-and-half
- 2 cups shredded Monterey jack or pepper jack cheese
- 3 cans (4-ounce) diced green chiles, drained --OR-- 3/4 cup diced roasted Hatch green chiles
- Additional salt, to taste
- Freshly ground black pepper, to taste
- Finely chopped scallion or chives, for garnish, if desired
- Preheat oven to 375 degrees. Spray or oil an 11 x 7, 8 x 10 or other similar-sized baking dishes. Set aside.
- Slice the potatoes into 1/4-inch thick slices. Place in a saucepan. Fill with water to cover and add approximately 1 tablespoon of salt. Bring to a boil and cook 2-3 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.
- 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 the onion for 5-6 minutes or until softened, being careful not to brown it.
- Add the flour and cook 1-2 minutes, whisking constantly.
- Slowly add the half-and-half and bring to a simmer. Cook, whisking constantly until thickened.
- Add the shredded cheese by the handful, whisking constantly after each addition melts and until the cheese is nicely melted and 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.
- Sprinkle 1 can of the diced green chiles on the bottom, or 1/4 cup diced Hatch green chiles.
- Place the cooled, cooked potatoes in rows in the prepared baking dish, fanning them out. (Alternatively, layer the potatoes and green chiles with the sauce.)
- Sprinkle with the remaining green chiles.
- Pour the remaining sauce over the top.
- Using a soup spoon, gently pull the potatoes forward working your way through the pan so some of the sauce drips down between the potatoes.
- 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.
MAKE AHEAD: Potatoes can be assembled 1-2 days ahead. Cover with aluminum foil and refrigerate. Let stand at room temperature for 30 minutes before placing in a hot oven. You may need to add additional baking time.
Amount Per Serving: Calories: 375Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 57mgSodium: 409mgCarbohydrates: 32gFiber: 3gSugar: 5gProtein: 13g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.