Green Chile Scalloped Potatoes
Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
1 ½ pounds Russet Potatoes, skinned and thinly sliced (I use a mandoline slicer to ensure uniform slices)
¾ cup heavy Whipping Cream
¾ cup roasted Green Chiles (mild or hot), chopped
½ cup grated Mild Cheddar Cheese
½ cup grated Monterey Jack Cheese
½ cup Red Onion, diced
4 tablespoons unsalted Butter, cut into small pieces
Salt and Pepper to taste
Yield: 6-8 servings
You are in control of the heat on this recipe by your choice of chiles. You can use canned fire roasted Green Chiles in mild, medium or high heat. You can also roast your own Anaheim chiles by charring them on a baking sheet under a broiler (turning them as soon as they blacken to char all sides evenly) then placing them in a zippered plastic bag or in a bowl covered with plastic wrap for about 15 minutes. The skins then slide off easily remove the stems and seeds, chop them and you are good to go. Always wash hands well after handling even mild chiles.
Preheat oven to 350 degrees. Butter an 8 ½ inch by 11 inch baking pan (note: a larger pan can by used if needed)
Line the bottom of the pan with half of the potatoes. Drizzle with ¼ cup of cream, half of the chiles , 2 tablespoons of the butter, ¼ cup of the onions, ¼ cup of cheddar cheese, ¼ cup of Monterey Jack cheese, salt and pepper.
Repeat the layer as above using ½ cup of cream and the remaining ingredients.
Bake for 40-50 minutes until the top is golden brown.