Chile Scalloped Potatoes

Transform your classic comfort food into a bold and flavorful side dish with these irresistible Chile Scalloped Potatoes. Layered with tender russet potatoes, a creamy cheese sauce infused with smoky roasted Hatch or Anaheim chiles, and a hint of garlic and paprika, this recipe delivers rich, Southwestern-inspired flavors in every bite. Topped with a golden, bubbly mix of sharp cheddar and Monterey Jack cheeses, these potatoes are perfect for elevating weeknight dinners or impressing guests at your next gathering. With just 20 minutes of prep and an hour in the oven, this crowd-pleasing dish is as easy to make as it is delicious to enjoy. Garnish with a sprinkle of fresh cilantro for a pop of color and vibrant taste, and serve alongside roasted meats or a crisp salad for a memorable meal.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 4 tablespoons Butter
• 3 tablespoons All-purpose flour
• 2 cups Whole milk
• 1 cup Heavy cream
• 2 medium Roasted Hatch or Anaheim chiles
• 2 cups Shredded sharp cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped cilantro (for garnish)
• 1 as needed Nonstick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with nonstick cooking spray.

Step 2

Peel and thinly slice the russet potatoes into 1/8-inch thick rounds using a sharp knife or a mandoline slicer. Set aside in a bowl of cold water to prevent browning.

Step 3

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute, stirring constantly to form a roux.

Step 4

Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens (about 5 minutes).

Step 5

Add the garlic powder, smoked paprika, salt, and black pepper to the sauce. Stir well to combine.

Step 6

Fold in 1 1/2 cups of sharp cheddar cheese and 3/4 cup of Monterey Jack cheese, reserving the remaining cheese for later. Stir until the cheese is completely melted and the sauce is smooth.

Step 7

Roughly chop the roasted chiles and stir them into the cheese sauce. Remove from heat and set aside.

Step 8

Drain and pat dry the potato slices. Arrange one-third of the slices in an even layer at the bottom of the prepared baking dish.

Step 9

Pour one-third of the cheese and chile sauce over the potatoes, ensuring even coverage. Repeat this layering process two more times, finishing with the remaining cheese sauce on top.

Step 10

Sprinkle the reserved cheddar and Monterey Jack cheeses evenly over the top layer.

Step 11

Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.

Step 12

Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden and the potatoes are fork-tender.

Step 13

Let the dish cool for 10 minutes before garnishing with chopped cilantro and serving. Enjoy!

Nutrition Facts

Serving size	(2459.8g)

Amount per serving	% Daily Value*
Calories	4100.8

Total Fat 247.5g	0%
Saturated Fat 151.1g	0%
Polyunsaturated Fat 1.9g
Cholesterol 772.3mg	0%
Sodium 5267.2mg	0%
Total Carbohydrate 326.7g	0%
Dietary Fiber 24.8g	0%
Total Sugars 42.0g
Protein 139.9g	0%

Vitamin D 247.7IU	0%
Calcium 3236.8mg	0%
Iron 17.3mg	0%
Potassium 7872.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 13.7%

Carbs: 31.9%