Ingredients for New Mexican Potatoes Au Gratin
- 2 pounds (900g) russet potatoes
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (57g) butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup (240ml) sour cream
- Green Chilies
- Monterey Jack Cheese
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How to Make New Mexican Potatoes Au Gratin
- Preheat oven to 350°F (175°C).
- Melt 1/4 cup (57g) butter in a medium saucepan over medium-high heat.
- Whisk in 1/4 cup (30g) all-purpose flour and cook, stirring constantly, until the mixture is smooth and lightly browned (about 2-3 minutes). This creates a roux.
- Gradually whisk in 1 cup (240ml) sour cream, 1 (4 ounce) can of diced green chilies (drained), 1 teaspoon salt, and 1/2 teaspoon black pepper. Continue to cook and stir until the sauce has thickened to the consistency of gravy (about 2-3 minutes).
- Remove from heat and stir in 1 1/2 cups (150g) shredded Monterey Jack cheese and 1/2 cup (60g) shredded cheddar cheese. Set aside.
- Thinly slice 2 pounds (900g) russet potatoes, leaving the skins on.
- Lightly butter a small (approximately 1.5 quart) casserole dish.
- Layer half of the sliced potatoes in the prepared casserole dish. Pour half of the cheese sauce over the potatoes.
- Repeat layers with remaining potatoes and cheese sauce.
- Sprinkle the remaining 1/2 cup (60g) shredded Monterey Jack cheese and 1/4 cup (30g) shredded cheddar cheese over the top.
- Bake for 45-60 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
10g
Fat
134g
Carbs
9g
