Green Chile Cheese Scalloped Potatoes

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish or cast-iron skillet.
2. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
3. Slowly whisk in the milk and cream until smooth. Cook, stirring often, until slightly thickened.
4. Stir in garlic powder, onion powder, salt, and black pepper.
5. Remove from heat and stir in half of the shredded cheese until melted and smooth.
6. Layer half of the sliced potatoes evenly in the baking dish. Sprinkle with half of the green chiles.
7. Pour half of the cheese sauce over the potatoes.
8. Repeat with the remaining potatoes, green chiles, and cheese sauce.
9. Sprinkle the remaining shredded cheese evenly over the top.
10. Cover loosely with foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15 minutes, until bubbly and lightly golden.
12. Let rest for 10 minutes before serving to allow the sauce to set.

Variations

• Use pepper jack cheese for extra heat.
• Add thinly sliced onions or shallots between the layers.
• Mix in cooked bacon or chorizo for a heartier version.
• Substitute Yukon Gold potatoes for a creamier texture.

Tips

• Slice the potatoes evenly so they cook at the same rate.
• Roasted green chiles provide the best flavor—avoid canned if possible.
• Let the dish rest before serving so the layers hold together.
• For crispy edges, finish under the broiler for a few minutes before serving.