SOUTHWEST SCALLOPED POTATOES (WITH DICED HAM AND HATCH GREEN CHILE)

Marcy Inspired

If you're a fan of scalloped or au gratin potatoes, you're in for a treat with this flavorful twist! Southwest Scalloped Potatoes is a rich, creamy, and cheesy dish elevated with savory diced ham and the bold kick of Hatch green chile. Perfect as a hearty side or a main course, this comforting recipe by Marcy Inspired brings a southwestern flair to a classic favorite.

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Course Main Course

Cuisine New Mexican, Mexican

Ingredients

2 ½ pounds of russet potatoes
3 Tbsp. butter
3 garlic cloves
1 ½ cups diced ham
½ cup Hatch green chile roasted, peeled, seeded & chopped
2 ½ cups heavy cream
3 Tbsp. all purpose flour
salt and pepper to taste
½ tsp. red chile powder
3 cups shredded cheddar cheese

*fresh chopped parsley for garnish optional

Instructions

Peel and slice potatoes into rounds that are 1/4" to 1/8" thick. (If possible, use a mandolin so that slices are consistent and will cook evenly.) Melt the butter in a large skillet or saucepan. Add in diced ham, chopped green chile and minced garlic and sauté a few minutes.
Stir in flour and seasonings (salt, pepper, & chile powder) and let cook a couple of minutes longer before adding in heavy cream. Mix well. This will form a roux. Add in shredded cheddar cheese and stir until melted. Remove from heat.
Preheat oven to 375º. Grease a 9"x13" baking dish with non-stick cooking spray. Place a thin layer of sliced potatoes evenly across the bottom of the dish. Top with some of the sauce, reserving enough for additional layers. Sprinkle some of the cheese.
Add another layer of sliced potatoes, and continue layering pattern until you run out of potatoes. When you get to the final layer, hold off on sprinkling cheese on top. Cover dish with aluminum foil and bake for 40 minutes.
Remove foil, sprinkle remaining cheese on top, as well as chopped fresh parsley, if you have some. Return to oven and bake uncovered an additional 15-20 minutes or until cheese is golden. Remove from oven and let cool just a bit before serving.