Potatoes - Hatch Chile Potato Casserole (baked in cast iron skillet)

By á-47

Ingredients

• 1 medium yellow onion, diced
• 2 Hatch chiles, diced (or Anaheim if you can't find Hatch)
• 4 Tbsp. butter, divided
• 2 cloves garlic, minced
• 1 tea. cumin
• 2 tea. salt
• 1 tea. pepper
• pinch cayenne pepper
• 2 lb. russet potatoes, peeled and cut into small dice
• 1 cup heavy cream

Preparation

Step 1

In a large cast-iron skillet set on medium-low heat, melt 2 Tbsp. butter and then cook onion and chiles until onions start to brown a bit, about 15 minutes. Turn off the heat.

Mix together the garlic, cumin, salt, pepper and cayenne.

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 2 Tbsp. butter and dot on top of cooked potatoes. Place skillet under the broiler for 2 minutes or until butter has melted and potatoes are starting to brown on top.

Let casserole cool a bit and serve.

Serves 6-8