Scalloped potatoes with roasted Hatch chiles

Thinly 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.

Scalloped Potatoes with Roasted Hatch Chiles
Makes 8 servings

5 fresh Hatch or Anaheim chiles or 2-3 red or yellow bell peppers
2-3 yellow or brown onions
1 T. (15 ml) olive oil
3 lbs. (1.4 k) Yukon Gold potatoes (6-8)
3 C. (750 ml) rice or skim milk
2 t. (4 g) sea salt
1 t. (2 g) grated black pepper
¼ t. (0.5 g) chipotle powder
½ t. (3 ml) liquid smoke
8 oz. (225 g) grated vegan, cheddar, or Monterey Jack cheese, optional

Roast the peppers for 10-13 minutes. Click here for my step-by-step instructions on how to roast peppers. Cut lengthwise into thin strips after roasted and peeled.

Peel the onions, trim off the end, and slice in half. Slice each half into 1/4-inch strips. Heat olive oil in a large skillet over medium-high heat, add onions. Cook onions with 1 teaspoon salt over medium heat, stirring occasionally until golden, 10-15 minutes. Stir in half of the chiles and remove from heat. Reserve 1/2 the chiles for topping.

Preheat oven to 400F (180C/gas mark 6) with the rack in middle. Spray a large rectangular baking dish.

Heat the milk, chipotle, liquid smoke, 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.

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. Sprinkle the remaining roasted peppers on top. Cover with foil.

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. Remove from the oven and let stand 15 minutes before serving.

Notes & Disclosure: 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. 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.

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