Put an exciting new twist on your tired old potato casserole recipe. This green chili potatoes au gratin recipe makes your toes curl with pleasure. Plus, they’re mild enough to enjoy without setting your mouth on fire.
Of course, we think green chilies make everything better, especially when incorporated into old classics like slow cooker chicken and dumplings with green chilies! If you’re not as in love with them as we are, simply reduce the amount by half.
If you’re serving this fabulous side dish to the kiddos, have no fear! Green chilies are much milder in heat compared to their fiery counterpart, the jalapeño. Ole!
Not sure what to serve with this recipe? We’ve got you covered! Make our super delicious and equally healthy chicken and quinoa-stuffed peppers.
Green Chili Potatoes Au Gratin Recipe
- 2 1/2 lbs Russet potatoes, 4-5 medium-sized
- 1 yellow onion, thinly sliced
- 2 tsp salt
- 3 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1/4 cup whole milk
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 14 oz green chilies, chopped
- 1 cup sharp cheddar cheese, shredded, plus more for topping
- 1/2 cup Parmesan cheese, shredded
- salt and pepper, to taste
- Preheat oven to 350 degrees then coat an 8" square casserole dish with cooking spray.
- Rinse, peel and slice each potato into ¼" thick slices. Next, slice the onion as thinly as possible. Place it, along with the sliced potatoes and salt, in a large pot and add enough water to cover by 1". Place the pot over high heat, bring to a boil then immediately reduce the heat to medium-low. Simmer gently until the potatoes are cooked through but still firm—approximately 5–10 minutes.
- While the potatoes and onions are simmering, melt butter in a large skillet over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Pour in chicken broth, whisk until smooth then stir in milk, garlic powder, ½ tsp salt, pepper and both cans of green chilies. Bring the mixture to a bubble, reduce heat to medium-low and simmer for 6 minutes, stirring frequently.
- Remove the skillet from heat, stir in both cheeses then transfer sauce to a large bowl and set aside. Drain potatoes and onions into a colander then add them to the cheese mixture. Gently stir until each potato slice is coated in the sauce. Taste and season with salt and pepper if needed.
- Transfer mixture to the prepared casserole dish and bake uncovered for 15 minutes. Make sure to place the casserole dish on a baking sheet if your pan is really full. Remove from oven, top with approximately ½ cup cheddar cheese then return to oven for an additional10−15 minutes. Remove casserole and allow it to rest 10-15 minutes before serving.
Place the potatoes in a bowl of cold water as you peel and slice them—this will prevent them from oxidizing and turning brown.