Home Cooking

Casserole Hatch Chile Pepper

Hatch Chile Casserole (split from Greater Seattle board)


Home Cooking 3

Hatch Chile Casserole (split from Greater Seattle board)

firecracker | Aug 20, 2012 10:49 AM

Actually I lifted it right off a CH site. The original was from the [i]Homesick Texan[/i]. It's delicious but not very healthy with the heavy cream and butter. I'm going to halve the recipe next time. Here you go, Christy ~

Hatch chile potato casserole
1 medium yellow onion diced
2 Hatch chiles, diced (Can use Anaheim chiles if Hatch chiles are unavailable)
4 tablespoons of butter, divided
2 cloves of garlic, minced
1 teaspoon cumin
2 teaspoons salt (or to taste)
1 teaspoon black pepper (or to taste)
A pinch of Cayenne pepper
2 pounds of Russet potatoes, peeled and cut into small dice
1 cup heavy cream

Preheat oven to 350 degrees.

In a large cast-iron skillet set on medium-low heat, melt two tablespoons of butter and then cook onion and chiles until onions start to brown a bit, about fifteen minutes. Turn off the heat.

Mix together the garlic, cumin, salt, black pepper and Cayenne pepper.

Add the diced potatoes to the skillet and mix with the onions and peppers. Stir in the garlic and spice mixture.

Pour the cream over the potatoes and cover skillet with foil. Bake for one hour.

After an hour, cut up remaining two tablespoons of butter and dot on top of cooked potatoes. Place skillet under the broiler for two minutes or until butter has melted and potatoes are starting to brown on top.

Let cool for a couple minutes. Serves 6-8.

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