Scalloped potatoes with roasted Hatch chiles

Scalloped Potatoes Hatch chilesThinly sliced potatoes meld with caramelized onions and roasted Hatch chiles for a hearty, creamy dish.

Savory chiles from Hatch, New Mexico are only available for a short time in the fall. People believe the unique soil and 4,000 foot elevation produce a special flavor. See more from Melissa’s Produce about these chiles, or click here to see a video of a Hatch chile roasting event. They are similar in size and shape to Anaheim chiles, and range from mild to fairly spicy. As with most chiles, the heat is concentrated in the seeds and ribs.

Suitable for:

vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:

low-sodium or migraine diets

All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.

Scalloped potatoes with roasted Hatch chiles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Smoky, rich, creamy, slightly spicy.
Servings Prep Time
8servings 30minutes
Cook Time
60minutes
Servings Prep Time
8servings 30minutes
Cook Time
60minutes
Scalloped potatoes with roasted Hatch chiles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Smoky, rich, creamy, slightly spicy.
Servings Prep Time
8servings 30minutes
Cook Time
60minutes
Servings Prep Time
8servings 30minutes
Cook Time
60minutes
Ingredients
Servings: servings
Units:
Instructions
Roast the peppers
  1. Roast the peppers for 10-13 minutes. Click here to see my trick for roasting peppers. Cut lengthwise into thin strips after they are roasted and peeled.
  2. Peel the onions, trim off the end, and slice in half. Then slice each half into 1/4-inch strips.
  3. Heat olive oil in a large skillet over medium-high heat. Add onions. Cook onions with 1 teaspoon salt (optional) over medium heat, stirring occasionally, until golden, 10-15 minutes.
  4. Stir in half of the chiles and remove from heat. Reserve half the chile mixture for topping.
Make the gratin
  1. 
Preheat oven to 400F (180C/gas mark 6) with the rack in middle. Spray a large rectangular baking dish.
  2. Heat the milk and 1 t. salt in a heavy saucepan, add one potato as you slice them, and bring just to a boil, stirring every few minutes so it doesn’t burn. This helps release the starch from the potato to thicken the milk.
  3. Scrub the potatoes, then cut crosswise into 1/16-inch-thick slices with a mandolin slicer or sharp knife. Put the potatoes in the dish, stir in the chili/onion mixture. Pour the milk over all. Spread the mixture evenly into baking dish. Sprinkle the remaining roasted peppers on top. Cover with foil.
  4. Bake until potatoes are tender, about 45 minutes. Remove the foil, and bake another 10 minutes until the top is nicely browned. You can add grated cheese at this point if you like. Remove from the oven and let stand 15 minutes before serving.
Recipe Notes

Per serving:

  • 266 calories
  • 7 g fat
  • 2 g saturated fat
  • 2 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 727 mg sodium (24 mg sodium with salt and cheese omitted)
  • 1084 mg potassium
  • 45 g carbohydrate
  • 7 g fiber
  • 6 g sugars
  • 9 g protein
  • 7 Weight Watchers Points Plus

I have made this dish with Hatch, poblano, and regular peppers. If you can’t get Hatch chiles, you can use Anaheim, or one red and one yellow bell pepper, which adds pretty color. Do not use soy milk or red onions for this recipe, as they turn an unappealing color.

Required FTC disclosure: Thanks to the nice folks at Melissa's Produce for sending me a box of Hatch Chiles. I was not paid to write this post.

I have made this dish with Hatch, poblano, and regular peppers. If you can’t get Hatch chiles, you can use Anaheim, or one red and one yellow bell pepper, which adds pretty color. Do not use soy milk or red onions for this recipe, as they turn an unappealing color.

Share this Recipe

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>