Green Chile Scalloped Potatoes

serves 10


  • 2 tbsp. olive oil
  • 2 1/2 pounds potatoes sliced thinly (I don’t remove peel)
  • 1/2 cup roasted green chiles, chopped
  • 2 cups grated Swiss or Monterrey Jack cheese
  • 1/3 cup red onion, chopped
  • salt and pepper
  • 2 cups heavy cream


Preheat oven to 350 degrees. Spread olive oil in a 9X11” pan, place one layer of thinly sliced potatoes. Top with some of the cheese, onions, and chiles. Sprinkle with salt and pepper. Repeat with several layers. Pour heavy cream over entire dish until it comes just under the top layer of potatoes. Bake for about 50-60 minutes, or until bubbly and golden on top. Let cool for about 15 minutes before serving so it can “set up”.


Print Friendly and PDF