Potato Gratin with Roasted Hatch Chilies

Potato Gratin with Roasted Hatch Chilies





Potatoes and chiles are two of my favorite ingredients.  This recipe is a spicy twist on classic scalloped potatoes.  The roasted chilies add heat, but the cream and cheese make sure the spice never gets unbearable.  This Potato Gratin with Roasted Hatch Chiles is an easy hearty side dish that is cheesy, spicy and delicious.  

Potato Gratin with Roasted Hatch Chilies2
Potato Gratin with Roasted Hatch Chilies

Notes

My local grocery store celebrates an annual Hatch Chile Festival.  Hatch chilies are long green chilies that are perfect for roasting.  Hatch chilies are native to New Mexico, but they are gaining popularity nationwide.  The heat level ranges from medium (comparable to a poblano) to very hot (comparable to a serrano).  They have a mild fruity flavor that adds a lot of flavor without being overpowering.  If you can’t find hatch chilies, use poblanos, which are of similar size and flavor.

I made this Potato Gratin with Roasted Hatch Chilies in a 1.5-quart casserole dish, but can be made in any oven-safe baking vessel.  If you want to use a bigger dish he’s an easy way to figure out how to measure your ingredients.  As you cut your potatoes place the slices in the dish you want to use.  When the dish is full you know you have enough.  When you simmer the potatoes, make sure the cream covers the potatoes.   I suggest 2-3 chilies in the recipe, but you can use as many as you’d like, it all depends on how much you like chilies.  The onion and garlic are there to add background flavor.  Unless you are making a huge dish half an onion and a couple cloves of garlic should be enough.



Ingredients

6-8 Potatoes peeled and cut into 1/4 inch slices

3 cups of heavy cream

1/2 an onion cut into 1/4 inch slices

2 cloves of garlic minced

2-3 roasted hatch chilies, peeled and seeded

1 cup of grated gruyere cheese

salt and pepper to taste

minced chives for garnish

Directions

    1. Preheat the oven to 375 degrees.  Put the potatoes onions and garlic in a large saucepot and cover with the cream.  Heat the cream to a simmer over medium heat and season with salt and pepper.  Spray a casserole dish with non-stick spray.
    2. After 5 minutes, place a layer of potatoes on the bottom of your casserole dish.  Spread a layer of roasted chiles over the potatoes, before covering with the remaining potatoes.  Pour the cream over the potatoes being careful not to overfill the dish.  The top layer of potatoes should be peeking through the cream.  Cover the entire dish with cheese and bake for 45 minutes.  The potatoes should be tender and the top should be brown and bubbly.
    3. Remove the potatoes from the oven and let rest for 10 minutes before serving.  Top with chives for garnish.




Potato Gratin with Roasted Hatch Chilies

Total Time: 1 hour

Number of servings: 6

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Ingredients

  • 6-8 Potatoes peeled and cut into 1/4 inch slices
  • 3 cups of heavy cream
  • 1/2 an onion cut into 1/4 inch slices
  • 2 cloves of garlic minced
  • 2-3 roasted hatch chilies, peeled and seeded
  • 1 cup of grated gruyere cheese
  • salt and pepper to taste
  • minced chives for garnish

Instructions

  1. Preheat the oven to 375 degrees. Put the potatoes onions and garlic in a large saucepot and cover with the cream. Heat the cream to a simmer over medium heat and season with salt and pepper. Spray a casserole dish with non-stick spray.
  2. After 5 minutes, place a layer of potatoes on the bottom of your casserole dish. Spread a layer of roasted chiles over the potatoes, before covering with the remaining potatoes. Pour the cream over the potatoes being careful not to overfill the dish. The top layer of potatoes should be peeking through the cream. Cover the entire dish with cheese and bake for 45 minutes. The potatoes should be tender and the top should be brown and bubbly.
  3. Remove the potatoes from the oven and let rest for 10 minutes before serving. Top with chives for garnish.

15 Replies to “Potato Gratin with Roasted Hatch Chilies”

  1. Wow I love potatoes and scalloped I have a weakness for, but I love the way you used chillies to spike the flavor. You said it best, the cream and cheese help take down some of the heat so it is a wonderful experience and not taste bud burning. Great work on this one and I have to say I am drooling. Tagging this one for a must make!

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