New Mexico Scalloped Potatoes – a delicious recipe with butter, heavy cream, salt, freshly ground black pepper, washed, HOT New Mexican. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 350 degrees
2
Rub butter on bottom of 8 x 11 inch baking dish
3
Whisk together cream with pepper and salt in medium bowl. Put sliced potatoes in cream mixture so that all potatoes are covered with cream.
4
Pour enough of cream mixture to cover the bottom of baking dish with a thin layer of cream, then arrange a layer of slightly overlapping potatoes atop the cream.
5
Sprinke 1/3 cup chopped green chile over potatoes, then sprinkle 1/3 of each cheese over chiles. Continue layering potatoes, chile, cheeses and cream until you've used them all, ending with remaining cream mixture poured over final top layer of potatoes (evenly poured over entire dish).
6
Sprinkle red chile powder over top layer of cream.
7
Bake 1 1/2 - 1 3/4 hours, or until potatoes are tender and golden brown on top. (Cook time will vary depending on the thickness of potatoes. Check dish at 1 hour to determine cook time)
8
Remove from oven, let stand 5 minutes, enjoy!
516
kcal
Calories
33
g
Fat
41
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon butter, 1 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and more.
Yes, New Mexico Scalloped Potatoes falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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