AU GRATIN POTATOES WITH GREEN CHILES

Au Gratin Potatoes with Green Chiles image

Au Gratin Potatoes with Green Chiles is a delicious spin on traditional au gratin potatoes with the spicy kick of green chiles and Pepper Jack cheese for even more heat. It's the perfect side dish for roasted meats and poultry!

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

Cooking spray or oil for baking dish
2 pounds medium Yukon Gold potatoes
Salt
2 tablespoons butter
1 tablespoon olive oil
1/2 medium onion, finely chopped (approximately 1 cup)
2 tablespoons all-purpose flour
2 cups half-and-half
2 cups shredded Monterey jack or pepper jack cheese
3 cans (4-ounce) diced green chiles, drained --OR-- 3/4 cup diced roasted Hatch green chiles
Additional salt, to taste
Freshly ground black pepper, to taste
Finely chopped scallion or chives, for garnish, if desired

Steps:

Preheat oven to 375 degrees. Spray or oil an 11 x 7, 8 x 10 or other similar-sized baking dishes. Set aside.
Slice the potatoes into 1/4-inch thick slices. Place in a saucepan. Fill with water to cover and add approximately 1 tablespoon of salt. Bring to a boil and cook 2-3 minutes or until you can just pierce them with a knife. (You don't want them falling apart.)
Drain in a colander and cool under cold running tap water. Drain again.
Combine the butter and oil in the saucepan you used to cook the potatoes and melt the butter over medium-high heat.
Add the onion, reduce heat to low and cook the onion for 5-6 minutes or until softened, being careful not to brown it.
Add the flour and cook 1-2 minutes, whisking constantly.
Slowly add the half-and-half and bring to a simmer. Cook, whisking constantly until thickened.
Add the shredded cheese by the handful, whisking constantly after each addition melts and until the cheese is nicely melted and incorporated. Taste for seasoning and add salt and black pepper to taste.
Pour approximately 3/4 cup of the sauce to cover the bottom of the prepared baking dish.
Sprinkle 1 can of the diced green chiles on the bottom, or 1/4 cup diced Hatch green chiles.
Place the cooled, cooked potatoes in rows in the prepared baking dish, fanning them out. (Alternatively, layer the potatoes and green chiles with the sauce.)
Sprinkle with the remaining green chiles.
Pour the remaining sauce over the top.
Using a soup spoon, gently pull the potatoes forward working your way through the pan so some of the sauce drips down between the potatoes.
Cover loosely with aluminum foil. Bake for 30-35 minutes. Remove the foil and continue baking another 20-25 minutes or until bubbling and the top is nicely browned.