Taste of Home
Au Gratin Potatoes with Green Chiles
TOTAL TIME: Prep: 50 min. Bake: 40 min.
YIELD: 13 servings (3/4 cup each).
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
Ingredients
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8 medium Yukon Gold potatoes (about 4 pounds), peeled and cut into 1/4-inch slices
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1 small onion, thinly sliced
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1 tablespoon butter
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1 tablespoon olive oil
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1/4 cup all-purpose flour
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1 teaspoon salt
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1 teaspoon pepper
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1 can (14-1/2 ounces) chicken broth
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3/4 cup 2% milk
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3/4 cup half-and-half cream
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2 cans (4 ounces each) chopped green chiles
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1 cup shredded cheddar cheese
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1 cup shredded Swiss cheese
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1/2 cup plus 2 tablespoons shredded Parmesan cheese divided
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1 teaspoon Dijon mustard
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1/2 teaspoon garlic powder
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3 to 4 drops hot pepper sauce
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Dash ground nutmeg
Directions
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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.
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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.
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3.
Stir in the chiles, cheddar cheese, Swiss cheese, 1/2 cup Parmesan cheese, mustard, garlic powder, pepper sauce and nutmeg until cheese is melted.
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4.
In a greased 13x9-in. baking dish, arrange half of the potatoes and cheese sauce. Repeat (dish will be full).
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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.
Nutrition Facts
3/4 cup: 242 calories, 10g fat (6g saturated fat), 32mg cholesterol, 576mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 10g protein.
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