Scalloped Green Chile Potatoes

Name: Scalloped Green Chile Potatoes
Cuisine: American
Ingredients: 3 baking potatoes; Vegetable oil; ¾ cup chopped roasted green chiles, preferably New Mexican chiles, Anaheim, or poblano, preferably fresh or frozen (see BBQ tip); ¾ cup chopped roasted green chiles, preferably New Mexican chiles, Anaheim, or poblano, preferably fresh or frozen (see BBQ tip); ¾ cup chopped roasted green chiles, preferably New Mexican chiles, Anaheim, or poblano, preferably fresh or frozen (see BBQ tip); ¾ cup chopped roasted green chiles, preferably New Mexican chiles, Anaheim, or poblano, preferably fresh or frozen (see BBQ tip); ¾ cup chopped roasted green chiles, preferably New Mexican chiles, Anaheim, or poblano, preferably fresh or frozen (see BBQ tip); ¾ cup chopped roasted green chiles, preferably New Mexican chiles, Anaheim, or poblano, preferably fresh or frozen (see BBQ tip); ¾ cup grated Monterey Jack cheese (about 3 ounces); ⅓ cup chopped red onion; 1 cup half-and-half; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Nutmeg to taste

Preparation info

Serves
4
as a main dish or 6 as a side dish

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

A touch of smoke and a kiss of green chile wake up sleepy scalloped potatoes. Use fresh, thawed frozen, or jarred chiles, because the canned version is pretty drowsy itself.

Ingredients

3 baking potatoes
Vegetable oil
¾ cup chopped roasted green chiles, preferably New Mexican chiles,

Americas
United States
Side dish
Main course
Gluten-free
Vegetarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Peel the potatoes and cut them into 1-inch chunks. Coat each chunk with oil.
Place the potatoes on a small grill rack, transfer them to the smoker, and smoke until they are partially cooked and well perfumed with smoke, 50 to 75 minutes. When the potatoes are cool enough to