Scalloped Potatoes with Green Chiles

Published on April 1, 2022

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Total Time:

1 hrs 30 mins

Yield:

1 spanish tortilla

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• olive oil cooking spray

• 3 medium russet potatoes

• 2 (4 ounce) cans diced green chiles

• 2 cups heavy cream

• 4 tablespoons butter, melted

• kosher salt and freshly ground black pepper to taste

1. Preheat the oven to 375 degrees F (190 degrees C). Coat a round, glass pie pan with olive oil cooking spray.

2. Slice the potatoes finely using a mandoline and set aside.

3. Empty both cans of green chiles into a bowl and pulse with an immersion blender. Mix in cream and butter; season with salt and pepper.

4. Layer the bottom of the prepared pan with potatoes and spoon over some of the cream mixture. Continue layering until you are out of potatoes. Pour the remaining cream mixture over the top.

5. Bake in the preheated oven until tortilla is set, about 1 hour and 15 minutes. Let cool, slice, and serve.

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Nutrition Facts (per serving)

260Calories22g Fat14g Carbs3g Protein

None

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Nutrition FactsServings Per Recipe10Calories260% Daily Value *Total Fat22g29%Saturated Fat14g70%Cholesterol77mg26%Sodium317mg14%Total Carbohydrate14g5%Dietary Fiber1g4%Protein3gPotassium345mg7%

None

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