New Mexican Potato Bake

Dive into the comforting, Southwest-inspired flavors of the New Mexican Potato Bake, a creamy, cheesy casserole layered with tender russet potatoes and the smoky zing of roasted Hatch green chiles. This hearty dish combines a velvety homemade cheese sauce—featuring cheddar and Monterey Jack cheeses—infused with bold seasonings like cumin and smoked paprika for a flavor-packed twist on classic scalloped potatoes. Perfectly golden and bubbling from the oven, it’s a crowd-pleaser that’s ideal for family dinners, potlucks, or holiday feasts. Garnish with fresh cilantro for a burst of brightness, and savor a taste of New Mexico in every bite!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 medium-sized russet potatoes
• 1 cup chopped roasted Hatch green chiles
• 1.5 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoons ground cumin
• 0.5 teaspoons smoked paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 teaspoon vegetable oil
• 2 tablespoons chopped fresh cilantro (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil.

Step 2

Wash and peel the russet potatoes. Slice them thinly into approximately 1/8-inch rounds using a sharp knife or mandoline. Set aside.

Step 3

In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.

Step 4

Gradually whisk in the milk, ensuring no lumps remain. Cook for 3-4 minutes, stirring constantly, until the mixture thickens into a smooth sauce.

Step 5

Reduce the heat to low, and add garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to combine.

Step 6

Stir in the chopped roasted green chiles and 1 cup of shredded cheddar cheese, reserving the rest of the cheese for layering. Stir until the cheese has melted and the sauce is smooth. Remove from heat.

Step 7

Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes, spreading it evenly.

Step 8

Repeat the layering process with the remaining potatoes and cheese sauce, finishing with a layer of cheese sauce on top.

Step 9

Sprinkle the reserved 0.5 cup of cheddar cheese and the 1 cup of Monterey Jack cheese evenly over the top of the casserole.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 11

Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.

Step 12

Let the potato bake cool for 5-7 minutes. Garnish with fresh cilantro, if desired, before serving.

Nutrition Facts

Serving size	1783.3 grams (1783.3g)

Amount per serving	% Daily Value*
Calories	2523

Total Fat 137.70g	177%
Saturated Fat 82.20g	411%
Polyunsaturated Fat 4.20g
Cholesterol 424mg	141%
Sodium 4719mg	205%
Total Carbohydrate 225.40g	82%
Dietary Fiber 18.80g	67%
Total Sugars 41.80g
Protein 114.10g	228%

Vitamin D 245IU	1227%
Calcium 2793mg	215%
Iron 13mg	70%
Potassium 5336mg	114%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 17.6%

Carbs: 34.7%