Green Chile Scalloped Potatoes

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Green Chile Scalloped Potatoes
Yields1 Serving
 ¼ cup Butter
 1 Large Onion, diced
 2 Cloves Garlic, minced
 ¼ cup Flour
 2 cups Milk
 1 cup Chicken Broth
 ½ tsp Salt
 ¼ tsp Pepper
 3 lbs White Potatoes, sliced about 1/8" think
 ¼ cup Green Chile
 Salt & Pepper to taste
 2 cups Shredded Cheese, such as a Mexican or Colby / Jack mixture
Keto Friendly / Paleo / Low Carb Version
 3 lbs Jicama, sliced about 1/8" think
1

Preheat oven to 350° F

To make the sauce
2

Melt Butter over medium low heat and add onion and garlic. Cook until onion is softened, about 3 minutes, then add green chile

3

Add flour and cook for another 1-2 minutes making a roux.

4

Reduce heat to low, combine milk and broth. Add a small amount at a time to the flour mixture, whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time, whisking until smooth.

5

Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Still in salt and pepper, let boil for another minute.

Assembly
6

Spray casserole dish / baking pan with non-stick cooking spray.

7

Add a single layer of sliced potatoes to the baking dish/pan, then add about 1/3 of the sauce, then sprinkle some cheese on top of that. Repeat process 2 more times, topping the dish with sauce and cheese.

8

Cover with plastic wrap, then foil and cook for 45 minutes until potatoes are tender and can be easily pierced with a fork.

9

Remove the foil and plastic and cook for an additional 15 minutes until the top is golden brown.

10

Allow to rest for about 30 minutes before serving.

Keto Friendly / Paleo / Low Carb Version
11

Add the sliced jicama to a bowl and add about 1/2 cup water. Cover with a paper towel and microwave on high for 10 minutes, giving a quick stir halfway. Once done, carefully remove from the microwave, the bowl will be really hot! Drain off any excess water and pat the jicama dry.

CategoryCuisine, Cooking Method, Diet

Ingredients

 ¼ cup Butter
 1 Large Onion, diced
 2 Cloves Garlic, minced
 ¼ cup Flour
 2 cups Milk
 1 cup Chicken Broth
 ½ tsp Salt
 ¼ tsp Pepper
 3 lbs White Potatoes, sliced about 1/8" think
 ¼ cup Green Chile
 Salt & Pepper to taste
 2 cups Shredded Cheese, such as a Mexican or Colby / Jack mixture
Keto Friendly / Paleo / Low Carb Version
 3 lbs Jicama, sliced about 1/8" think

Directions

1

Preheat oven to 350° F

To make the sauce
2

Melt Butter over medium low heat and add onion and garlic. Cook until onion is softened, about 3 minutes, then add green chile

3

Add flour and cook for another 1-2 minutes making a roux.

4

Reduce heat to low, combine milk and broth. Add a small amount at a time to the flour mixture, whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time, whisking until smooth.

5

Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Still in salt and pepper, let boil for another minute.

Assembly
6

Spray casserole dish / baking pan with non-stick cooking spray.

7

Add a single layer of sliced potatoes to the baking dish/pan, then add about 1/3 of the sauce, then sprinkle some cheese on top of that. Repeat process 2 more times, topping the dish with sauce and cheese.

8

Cover with plastic wrap, then foil and cook for 45 minutes until potatoes are tender and can be easily pierced with a fork.

9

Remove the foil and plastic and cook for an additional 15 minutes until the top is golden brown.

10

Allow to rest for about 30 minutes before serving.

Keto Friendly / Paleo / Low Carb Version
11

Add the sliced jicama to a bowl and add about 1/2 cup water. Cover with a paper towel and microwave on high for 10 minutes, giving a quick stir halfway. Once done, carefully remove from the microwave, the bowl will be really hot! Drain off any excess water and pat the jicama dry.

Notes

Green Chile Scalloped Potatoes

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