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.
Recipe by Everyday Southwest at