Au Gratin Potatoes with Green Chiles Recipe

5 1 1
Au Gratin Potatoes with Green Chiles Recipe
Au Gratin Potatoes with Green Chiles Recipe photo by Taste of Home
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Au Gratin Potatoes with Green Chiles Recipe

Read Reviews
5 1 1
Publisher Photo
These cheesy potatoes would be quite popular at holiday meals or potlucks. I like to serve it with my holiday ham.—Cathy Rau, Newport, Oregon
MAKES:
13 servings
TOTAL TIME:
Prep: 50 min. Bake: 40 min.
MAKES:
13 servings
TOTAL TIME:
Prep: 50 min. Bake: 40 min.

Ingredients

  • 8 medium Yukon Gold potatoes (about 4 pounds), peeled and cut into 1/4-inch slices
  • 1 small onion, thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 3/4 cup 2% milk
  • 3/4 cup half-and-half cream
  • 2 cans (4 ounces each) chopped green chilies
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1/2 cup plus 2 tablespoons shredded Parmesan cheese divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 3 to 4 drops hot pepper sauce
  • Dash ground nutmeg

Directions

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook for 2-3 minutes. Drain and pat dry; set aside.
In a large saucepan, saute onion in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the broth, milk and cream. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
Stir in the chilies, cheddar cheese, Swiss cheese, 1/2 cup Parmesan cheese, mustard, garlic powder, pepper sauce and nutmeg until cheese is melted.
In a greased 13x9-in. baking dish, arrange half of the potatoes and cheese sauce. Repeat (dish will be full).
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving. Yield: 13 servings (3/4 cup each).
Originally published as Au Gratin Potatoes with Green Chiles in Taste of Home Winning Recipes 3 2012, p43

Nutritional Facts

3/4 cup: 242 calories, 10g fat (6g saturated fat), 32mg cholesterol, 576mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 10g protein.

  • 8 medium Yukon Gold potatoes (about 4 pounds), peeled and cut into 1/4-inch slices
  • 1 small onion, thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 3/4 cup 2% milk
  • 3/4 cup half-and-half cream
  • 2 cans (4 ounces each) chopped green chilies
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1/2 cup plus 2 tablespoons shredded Parmesan cheese divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 3 to 4 drops hot pepper sauce
  • Dash ground nutmeg
  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook for 2-3 minutes. Drain and pat dry; set aside.
  2. In a large saucepan, saute onion in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the broth, milk and cream. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
  3. Stir in the chilies, cheddar cheese, Swiss cheese, 1/2 cup Parmesan cheese, mustard, garlic powder, pepper sauce and nutmeg until cheese is melted.
  4. In a greased 13x9-in. baking dish, arrange half of the potatoes and cheese sauce. Repeat (dish will be full).
  5. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving. Yield: 13 servings (3/4 cup each).
Originally published as Au Gratin Potatoes with Green Chiles in Taste of Home Winning Recipes 3 2012, p43

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Reviews forAu Gratin Potatoes with Green Chiles

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MY REVIEW
Emiie User ID: 9206860 269622
Reviewed Jul. 17, 2017

"I don't make this with chilies, but this is an absolutely wonderful side dish. I brought it to a family gathering and everyone loved it, even the young ones. Definitely a good recipe for potato lovers."

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