Red Chile Scalloped Potatoes
At a glance

3 medium potatoes, washed, peeled and sliced very thin
4 egg yolks, lightly beaten
1 cup heavy cream
2 cups milk
1 cup sour cream
1 cup shredded sharp Cheddar cheese

1 teaspoon hot LOS CHILEROS New Mexico Red Chile powder
1/4 cup mild LOS CHILEROS New Mexico Red Chile powder
1 teaspoon toasted and ground cumin
1 ½ teaspoon salt, freshly ground pepper

Method:1) Spread potatoes on paper towels and dry well. 2) In a medium bowl, whisk together yolks, cream, milk, sour cream, cheese, red chiles, cumin, and salt. 3) Butter a 4 qt. casserole dish. Place potatoes in a large bowl and pour milk/cream mixture over them. Stir to completely coat potatoes. 4) Place potatoes in casserole dish and crack fresh ground pepper over potatoes. 5) Cover and bake at 400º for 30 minutes, uncover and continue baking until potatoes are tender and casserole is bubbling and nicely browned, about 20 minutes.

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