Category: Side Dishes -

Au Gratin Potatoes with Green Chiles      

Ingredients:
8 medium Yukon Gold potatoes (about 4 pounds), peeled and cut into 1/4-inch slices
1 small onion, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
3/4 cup 2% milk
3/4 cup half-and-half cream
2 cans (4 ounces each) chopped green chilies
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
1/2 cup plus 2 tablespoons shredded Parmesan cheese divided
1/2 teaspoon garlic powder
Dash ground nutmeg

Preparation:
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook for 2-3 minutes. Drain and pat dry; set aside. In a large saucepan, saute onion in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the broth, milk and cream. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in the chilies, cheddar cheese, Swiss cheese, 1/2 cup Parmesan cheese, garlic powder and nutmeg until cheese is melted. In a greased 13-in. x 9-in. baking dish, arrange half of the potatoes and cheese sauce. Repeat (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving. Yield: 13 servings

Date added: 2014-03-04
Number of visits: 2401