Ingredients and Weight:
- 4 pounds (about 2 kg) potatoes, peeled and thinly sliced
- 2 cans (about 400 ml each) green chiles, mild or hot, depending on preference
- 1 cup (237 ml) cream or milk
- 1/2 cup (1 stick) butter
- 1/2 cup (120 ml) chopped fresh chives or scallions
- Salt and pepper, to taste
Preparation Time:
- Preparation time: 20 minutes
- Cooking time: 45-60 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 400°F (204°C).
- In a large bowl, combine the potatoes, green chiles, cream or milk, and butter. Season with salt and pepper.
- Transfer the mixture to a greased baking dish, ensuring an even layer.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and continue baking for another 15-20 minutes, until the top is golden and the potatoes are cooked through.
- Garnish with chopped fresh chives or scallions before serving.
Nutritional Information:
- Calories: Approx. 500 per serving (based on the ingredients listed)
- Fat: Approx. 30 grams per serving (mostly from dairy and butter)
- Carbohydrates: Approx. 55 grams per serving (from potatoes and dairy)
- Protein: Approx. 6 grams per serving (from dairy and green chiles)
Dish Characteristics:
- A classic American dish, rich in flavor and texture.
- The combination of potatoes and green chiles creates a unique and hearty taste.
- The dish is both comforting and elegant, suitable for a formal dinner or a casual gathering.
User Comments:
- "This dish was a hit at my dinner party! The combination of flavors was outstanding." - John Doe
- "The scalloped potatoes were cooked to perfection, creamy and flavorful." - Jane Smith
- "I added a sprinkle of chili flakes for a kick of heat, turned out great!" - Emily Johnson
Special Precautions and Tips:
- Use fresh potatoes for best results. If using frozen potatoes, make sure to thaw them before slicing.
- Adjust the seasoning to taste, adding more salt or pepper if needed.
- For a more decadent version, consider using heavy cream instead of regular cream or milk.
- Be careful not to overcook the potatoes; they should be tender but not falling apart.
