Hatch Green Chile Potatoes Au Gratin
Ingredients:
6 Russet potatoes
3 cups heavy cream
10 oz. Gruyere cheese
1/2 cup Santa Fe Ole Hatch Green Chile
Directions:
Preheat oven to 375F
Peel potatoes and slice 1/8 inch thick, use a mandolin if you have one
Butter a 9x13 inch baking dish. Neatly layer potato slices in the bottom of the dish
Spoon 5 tablespoons of heavy cream over the potatoes, sprinkle sparingly with cheese and green chile
Repeat the layering process until potatoes, chile, cream and cheese are gone
Press down on the potatoes to firmly stack they are make sure they are covered in cream
Cover with foil and bake for 40 minutes. Remove foil and bake another 30 minutes until potatoes are fork tender
and cream has been absorbed.
When potatoes are tender, remove from oven and rest 10-15 minutes before serving
Click here for Santa Fe Ole Hatch Green Chile
6 Russet potatoes
3 cups heavy cream
10 oz. Gruyere cheese
1/2 cup Santa Fe Ole Hatch Green Chile
Directions:
Preheat oven to 375F
Peel potatoes and slice 1/8 inch thick, use a mandolin if you have one
Butter a 9x13 inch baking dish. Neatly layer potato slices in the bottom of the dish
Spoon 5 tablespoons of heavy cream over the potatoes, sprinkle sparingly with cheese and green chile
Repeat the layering process until potatoes, chile, cream and cheese are gone
Press down on the potatoes to firmly stack they are make sure they are covered in cream
Cover with foil and bake for 40 minutes. Remove foil and bake another 30 minutes until potatoes are fork tender
and cream has been absorbed.
When potatoes are tender, remove from oven and rest 10-15 minutes before serving
Click here for Santa Fe Ole Hatch Green Chile
