Green Chile Potato Gratin Recipe

by Sandy on January 16, 2013

image green chile potato gratin recipe
Nothing goes together better than potatoes and green chiles.  Unless it’s potatoes, green chiles and cold weather, that is.  I realize that you may not have looked up from your snow storm to long enough to notice that it’s been down right cold down here in the Southwest… we even had ice in our garden hose everyday this week.  When I saw the ice, I knew I’d  have to act fast.  Quick!  Before it gets too hot to turn the oven on again!  I have to cook all of our favorite recipes that require an oven and this Green Chile Potato Gratin is one of my family’s favorite potato recipes.  It’s warm and creamy with just enough green chile to give great Southwest flavor but still “dressed up” enough for a special dinner.

Don’t let the picture scare you, it’s not Christmas already. You don’t have to start shopping again and you still have ten months before the baking blitz begins.  I started looking for this recipe a few days ago but couldn’t find it on the blog.  I knew I posted it as one of our first holiday recipes way back in our first year.  As it turns out, it was lost out in cyber space when we changed all of our posts and recipes to a new server.

Forgive me for posting it again but, I really want it to be included with our favorite recipes.  That’s one of the reasons we started the blog; to share recipes with each other, record family favorites and to stop searching through every book in the house to find little scraps of paper stained with food and covered with scribbled recipes.

So, if you are looking for a way to dress up your potato dish, but not look too fru fru, give this recipe a try.

Here are some tips for a great looking potato “gratin” that you can cut and serve in beautiful little individual layered squares instead of a dish full of “scalloped” potatoes that are more rustic and need to be served family style.

  1. Cut the potatoes very thin and very even.
  2. Layer the potatoes evenly with as little overlapping as possible.
  3. Use the smallest amount of cheese and cream between the layers as possible.  You want the gratin to be creamy and cheesy but you don’t want the layers to slide around too much when you cut it.
  4. Dice the roasted, peeled chiles or which ever vegetables you use into small dice.
  5. Cook the vegetable ( onion, shallot, etc) in a saute pan before layering in the gratin so that the vegetable is soft and blends into the layers.
  6. Don’t put the last layer of cheese and garnish on the gratin until it is almost finished.  Leave just enough time for top to melt but not become browned.  You want a “blonde” look or no color at all for a very “French” and fancy look.
  7. Let the gratin rest and cool before cutting into squares.

Prep time
Cook time
Total time
  • 6 whole Russet potatoes
  • 3 cups heavy cream
  • 10 ounces, weight Gruyere cheese, grated
  • 2 whole Anaheim chiles, roasted,peeled and diced or 6 ounce can green chiles
  • 1 teaspoon salt
  • ½ teaspoons white pepper
  • 2 tablespoons fresh chives or cilantro, minced
  • 2 whole green jalapenos, sliced
  • 2 whole red jalapeno or serrano chiles
  1. Preheat oven to 375°.
  2. Peel potatoes and slice ⅛ of an inch thick (use a mandoline if you have one so the slices will be even and stack nicely).
  3. Butter a 9 x 13 inch baking dish. Neatly layer potato slices on the bottom of the dish. Spoon five tablespoons of heavy cream over the potatoes, sprinkle sparingly with cheese and green chile. Season with salt and pepper. Repeat the layering process until potatoes, chiles, cream and cheese are gone. Be sparing with the cream and cheese if you want the layers to stack nicely when cut and plated.
  4. Press down on the potatoes to firmly stack them and to make sure they are covered in cream. Cover with foil and bake for 40 minutes. Remove foil and bake another 30 minutes until the potatoes are fork tender and the cream has been absorbed. Check potatoes 15 minutes before the time is up. If they are browning too quickly, replace the foil.
  5. When the potatoes are tender, remove from the oven and let rest about 10-15 minutes. Slice into squares and garnish with chives, sliced jalapenos and serrano chilies if desired.

Here are some other great potato and chile recipes and just potato recipes you might like:

 Hasselback Potato Recipe with Guajillo Chile Oil and Chipotle Sour Cream by Everyday Southwest

Healthy Potato Salad with Poblanos and Roasted Garlic by Everyday Southwest

Utah’s Best Funeral Potatoes by Barbara Bakes

Potato Celeriac au Gratin Recipe by Cafe Johnsonia


Let us know how you like the recipe.  You can get in touch with us by leaving a comment or by following us on Twitter or  “Like” us on Facebook.  We love hearing from you!


—posted by Sandy

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