Au Gratin Potatoes with Green Chiles

By carvalhohm2

Ingredients

• 8 medium Yukon Gold potatoes (about 4 pounds), peeled and cut into 1/4-inch slices
• 1 small onion, thinly sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 can (14-1/2 ounces) chicken broth
• 3/4 cup 2% milk
• 3/4 cup half-and-half cream
• 2 cans (4 ounces each) chopped green chilies
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup (4 ounces) shredded Swiss cheese
• 1/2 cup plus 2 tablespoons shredded Parmesan cheese divided
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 3 to 4 drops hot pepper sauce
• Dash ground nutmeg

Details

Servings 13
Preparation time 50mins
Cooking time 90mins
Adapted from tasteofhome.com

Preparation

Step 1

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook for 2-3 minutes. Drain and pat dry; set aside.

In a large saucepan, saute onion in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the broth, milk and cream. Bring to a boil; cook and stir for 2-3 minutes or until thickened.

Stir in the chilies, cheddar cheese, Swiss cheese, 1/2 cup Parmesan cheese, mustard, garlic powder, pepper sauce and nutmeg until cheese is melted.

In a greased 13-in. x 9-in. baking dish, arrange half of the potatoes and cheese sauce. Repeat (dish will be full).

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.

Yield: 13 servings (3/4 cup each).

3/4 cup equals 242 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 576 mg sodium, 27 g carbohydrate, 3 g fiber, 10 g protein.