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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 chiles
- 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
- 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 chiles, 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.
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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