Hatch Chili Potato Casserole
Recipe: #20664
August 24, 2015
Categories: Casseroles, Side Dishes, Peppers, Potatoes, Southwest, Potluck, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Heavy Cream, Kosher Dairy, Vegetarian Dinner, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (435.3 g)
- Calories 400.5
- Total Fat - 23.1 g
- Saturated Fat - 14.3 g
- Cholesterol - 71.6 mg
- Sodium - 1216.1 mg
- Total Carbohydrate - 45.6 g
- Dietary Fiber - 6.3 g
- Sugars - 4.4 g
- Protein - 6 g
- Calcium - 84.7 mg
- Iron - 1.8 mg
- Vitamin C - 31.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350° F.
Step 2
In a large cast-iron skillet set on medium-low heat, melt 2 tablespoons of the butter, and then cook the onion and the chilies until the onions start to brown a bit, about 10 minutes.
Step 3
Turn off the heat.
Step 4
Mix together the garlic, cumin, salt, black pepper, and cayenne pepper.
Step 5
Add the diced potatoes to the skillet and mix with the onions and peppers.
Step 6
Stir in the garlic and spice mixture.
Step 7
Pour the cream over the potatoes and cover the skillet with foil.
Step 8
Bake for 1 hour.
Step 9
After an hour, remove the potatoes from the oven, and turn on the broiler.
Step 10
Cut the remaining 2 tablespoons of butter into small pieces, and dot on top of the cooked potatoes.
Step 11
Sprinkle with paprika, then place the skillet under the broiler for 2 minutes or until the butter has melted and potatoes are starting to brown on top.
Step 12
Let the casserole cool for 10 minutes, then serve.
Tips
No special items needed.
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