Scalloped Potatoes with Roasted Green Chiles

If you are thinking about having ham or the slow roasted pork roast I posted a couple of days ago, you should make these delis potatoes. Would go great alongside either. Plus, it has a little zip to it to wake you up after devouring all the candy eggs you will probably eat within the next couple of weeks. First I have to tell you what I discovered this weekend. Mr. Randy and I went to make our once a month Walmart run and I separated myself from him to go explore the Easter candy isle. Since he doesn’t appreciate candy the way I do, I knew that I would require more time than he to see all the new candy that would be there just waiting for me. Well, I walked up and down and low and behold, my favorite “OTC” candy, Dove has come out with so many new flavors, Milk Chocolate with Peanut butter, with Raspberry, with caramel, milk chocolate swirled with white chocolate, and of course, dark chocolate. I was tempted to buy one of each, but decided that since I do want to fit into my new pink Easter Capris, I should pick out only one, so I opted for the caramel….I walked a little further down and there was a BIG bag of my second favorite OTC candy, coconut M&M’s…well, this was now getting exciting. I was so into just looking and holding different bags of candy when Mr. R walked up behind me and started whispering in my ear, “This is God,…..put the candy down”! I didn’t appreciate his humor so just grabbed a few more bags and headed to the check out counter. I reminded him that it was a long ride home and I could make it extremely “difficult” to be in the car with me if he didn’t let me buy all the candy I needed. 

So back to the scalloped potatoes, these are simply divine and will make your Easter guests and family so glad they decided to come to your house for dinner. 

1 small can (4 oz) diced green chiles

2 tables unsalted butter, plus more for the baking dish

1/2 small onion, thinly sliced

2 cloves garlic, thinly sliced

2 teas chopped fresh thyme

2 lbs Yukon gold potatoes, peeled and sliced 1/8 in thick

2 1/2 cups low sodium chicken broth

Kosher salt and freshly ground pepper

1/4 cup grated parmesan cheese

Sour cream for topping (optional)

Preheat oven to 400. Lightly butter a 2 qt baking dish. HEat 2 tables butter in a large skillet over medium heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 min.

Add the potatoes, chicken broth, 1 1/2 teas salt and pepper to taste and bring to a boil. Reduce the heat to medium and cook, stirring very gently until potatoes are tender, 10-12 min.

Arrange half of the potato-broth mixture in prepared baking dish in an even layer. Sprinkle with half can green diced chiles and parmesan. Repeat these layers ending with the parmesan. Bake until bubbly and slightly golden, about 25-30 min. Let stand 15 min before service. If desired, dollop a little sour cream over the top right when you take out of the oven and allow to melt over top.

*This is a variation of a recipe I found in Food Network Magazine. They used Poblano peppers instead of green chiles.


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