Potato and Green Chile Casserole
By Lois Ellen FrankPublished on July 2, 2024
Time
2¾ hours
Yield
Serves 6 to 8
Ingredients
Green Chile Sauce
7 mild New Mexico or Anaheim green chiles (1½ pounds)4 teaspoons extra virgin olive oil, divided2 large onions (½ cup chopped, 2 cups sliced thin)5 teaspoons minced garlic, divided3½ teaspoons kosher salt, divided1 teaspoon minced fresh thyme 1 teaspoon minced fresh rosemary ½ teaspoon dried Mexican oregano 1 (14-ounce) can coconut milkCasserole
1 teaspoon extra virgin olive oil 2 pounds Yukon Gold potatoes, unpeeled, sliced thin (about ⅛ inch thick; 4½ to 5 cups)1 tablespoon minced fresh chivesBefore You Begin
Use the side of a spoon or a paring knife to peel the roasted chiles; if you are sensitive to chile oil, wear gloves. If you have difficulty removing the blackened skins, dip the chiles in a little water to loosen their skins. If you can't find fresh New Mexico or Anaheim green chiles, you can substitute 1½ cups frozen roasted and chopped (mild) green chiles. If substituting frozen chiles, thaw the chiles in a colander set over a bowl or measuring cup; substitute up to ¾ cup drained chile liquid for the ¾ cup water (making up the difference with water) called for in the sauce. If you don't have a 12-inch cast-iron skillet, you can use a large saucepan in step 3; the onions might take longer to brown. We prefer to use a mandoline for evenly sliced potatoes, but you can also use a chef's knife.
Instructions
- Roast chiles over open flame, turning occasionally with tongs, until completely blackened on all sides, about 5 minutes per chile. Place blackened chiles in bowl and sprinkle with 1 tablespoon water. Cover bowl with plastic wrap or saucepan lid and let chiles steam for 10 minutes. Transfer chiles to cutting board and peel off skins. Remove stems and seeds, then chop chiles. You should have 1½ cups chopped chiles.
- Heat 1 teaspoon oil in medium saucepan over medium-high heat until shimmering. Add chopped onion and cook, stirring occasionally, until softened and lightly browned, 3 to 4 minutes. Stir in 2 teaspoons garlic and cook until fragrant, about 1 minute. Stir in chiles, ¾ cup water, and 1 teaspoon salt. Bring to simmer, reduce heat to medium-low, and simmer, stirring occasionally, until chiles are very tender, about 10 minutes. Off heat, carefully transfer half of chile mixture to blender (leave remaining mixture in saucepan) and process until smooth, about 45 seconds. Return blended chile mixture to saucepan with remaining chile mixture. Season with salt to taste; set aside.
- Heat remaining 1 tablespoon oil in 12-inch cast-iron skillet over medium heat until shimmering. Add sliced onions and remaining 2½ teaspoons salt and cook, stirring often, until onions are softened and well browned, about 10 minutes. Stir in remaining 1 tablespoon garlic, thyme, rosemary, and oregano and cook until fragrant, about 1 minute. Stir in coconut milk and reserved chile mixture, scraping up any browned bits, and bring to boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened, about 5 minutes; set aside to cool slightly. (You should have about 4 cups sauce.)
- Adjust oven rack to middle position and heat oven to 350 degrees. Brush bottom and sides of 13 by 9-inch baking dish with oil. Spread 1 cup sauce evenly over bottom of dish. Arrange one-third (approximately 1½ cups) sliced potatoes in even layer over sauce. Repeat layering of sauce and sliced potatoes twice more, then spread remaining 1 cup sauce evenly over top. Cover dish tightly with aluminum foil and bake until potatoes are tender and edges are bubbling, about 1 hour. Remove foil and continue to bake until paring knife inserted into potatoes meets no resistance, about 20 minutes longer. Let casserole cool for about 10 minutes. Sprinkle with chives and serve.
for the green chile sauce
for the casserole
Time
2¾ hoursYield
Serves 6 to 8Ingredients
Green Chile Sauce
Casserole
Test Kitchen Techniques
Ingredients
Green Chile Sauce
Casserole
Test Kitchen Techniques
Ingredients
Green Chile Sauce
Casserole
Test Kitchen Techniques
Why This Recipe Works
This Southwestern casserole shared by Santa Fe–based chef Lois Ellen Frank features a luscious, mild New Mexico green chile sauce layered together with thinly sliced Yukon Gold potatoes; it is gluten-free and vegan and makes a great plant-based entrée or lively side dish. Roasting the chiles over an open flame tenderized them, made them easy to peel, and imbued them with smoky depth. Using Yukon Golds gave this casserole a creamy potato texture. Leaving the skins on the potatoes not only cut down on waste and reduced preparation time but also added nutritional value to the dish. Using a mandoline to slice the potatoes created pieces that were uniformly thin, ensuring that they cooked at the same rate. This dish is not too spicy, is deliciously savory, and has the perfect amount of green chile, keeping the Southwest flavors and spiciness of a famous New Mexican ingredient intact.
Want more? Read the whole storyBefore You Begin
Use the side of a spoon or a paring knife to peel the roasted chiles; if you are sensitive to chile oil, wear gloves. If you have difficulty removing the blackened skins, dip the chiles in a little water to loosen their skins. If you can't find fresh New Mexico or Anaheim green chiles, you can substitute 1½ cups frozen roasted and chopped (mild) green chiles. If substituting frozen chiles, thaw the chiles in a colander set over a bowl or measuring cup; substitute up to ¾ cup drained chile liquid for the ¾ cup water (making up the difference with water) called for in the sauce. If you don't have a 12-inch cast-iron skillet, you can use a large saucepan in step 3; the onions might take longer to brown. We prefer to use a mandoline for evenly sliced potatoes, but you can also use a chef's knife.
Instructions
- Roast chiles over open flame, turning occasionally with tongs, until completely blackened on all sides, about 5 minutes per chile. Place blackened chiles in bowl and sprinkle with 1 tablespoon water. Cover bowl with plastic wrap or saucepan lid and let chiles steam for 10 minutes. Transfer chiles to cutting board and peel off skins. Remove stems and seeds, then chop chiles. You should have 1½ cups chopped chiles.
- Heat 1 teaspoon oil in medium saucepan over medium-high heat until shimmering. Add chopped onion and cook, stirring occasionally, until softened and lightly browned, 3 to 4 minutes. Stir in 2 teaspoons garlic and cook until fragrant, about 1 minute. Stir in chiles, ¾ cup water, and 1 teaspoon salt. Bring to simmer, reduce heat to medium-low, and simmer, stirring occasionally, until chiles are very tender, about 10 minutes. Off heat, carefully transfer half of chile mixture to blender (leave remaining mixture in saucepan) and process until smooth, about 45 seconds. Return blended chile mixture to saucepan with remaining chile mixture. Season with salt to taste; set aside.
- Heat remaining 1 tablespoon oil in 12-inch cast-iron skillet over medium heat until shimmering. Add sliced onions and remaining 2½ teaspoons salt and cook, stirring often, until onions are softened and well browned, about 10 minutes. Stir in remaining 1 tablespoon garlic, thyme, rosemary, and oregano and cook until fragrant, about 1 minute. Stir in coconut milk and reserved chile mixture, scraping up any browned bits, and bring to boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened, about 5 minutes; set aside to cool slightly. (You should have about 4 cups sauce.)
- Adjust oven rack to middle position and heat oven to 350 degrees. Brush bottom and sides of 13 by 9-inch baking dish with oil. Spread 1 cup sauce evenly over bottom of dish. Arrange one-third (approximately 1½ cups) sliced potatoes in even layer over sauce. Repeat layering of sauce and sliced potatoes twice more, then spread remaining 1 cup sauce evenly over top. Cover dish tightly with aluminum foil and bake until potatoes are tender and edges are bubbling, about 1 hour. Remove foil and continue to bake until paring knife inserted into potatoes meets no resistance, about 20 minutes longer. Let casserole cool for about 10 minutes. Sprinkle with chives and serve.
for the green chile sauce
for the casserole
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