Green chile cheese scalloped potatoes are the ultimate Southwest comfort dish—rich, creamy, and deeply satisfying. Thinly sliced potatoes are layered with a silky cheese sauce and roasted green chiles, then baked until bubbling and golden. It’s familiar comfort food with a bold New Mexican twist.
The creamy base starts with a classic roux, gently thickened with milk and cream to create a smooth, luxurious sauce. Cheddar or Colby-Jack melts beautifully, giving the dish that irresistible stretch and richness that makes scalloped potatoes so craveable.
Roasted green chiles bring just the right amount of heat and earthy flavor. They cut through the richness of the cheese and cream, adding depth without overpowering the dish. Every bite is creamy, tender, and perfectly balanced.
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This casserole is ideal as a side dish for grilled meats, holiday dinners, or anytime you want something indulgent and comforting. It’s also sturdy enough to stand on its own as a vegetarian main, especially with a crisp green salad on the side.
Servings: 6
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Ingredients
- 2 lbs russet potatoes, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar or Colby-Jack cheese
- 1 cup roasted green chiles, diced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- Cooking spray or butter, for greasing
Instructions:
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