If you like scalloped or au gratin potatoes, you'll LOVE this recipe. I'm calling it "Southwest Scalloped Potatoes." They're a creamy, cheesy, delicious version with Diced Ham & Hatch Green Chile. Read on for the recipe.

Southwest Scalloped Potatoes

2 1/2 pounds of russet potatoes
3 Tbsp. butter
3 garlic cloves
1 1/2 cups diced ham
1/2 cup Hatch green chile (roasted, peeled, seeded & chopped)
2 1/2 cups heavy cream
3 Tbsp. all purpose flour
salt and pepper to taste
1/2 tsp. red chile powder
3 cups shredded cheddar cheese
*fresh chopped parsley for garnish (optional)

Peel and slice potatoes into rounds that are 1/4" to 1/8" thick. (If possible, use a mandolin so that slices are consistent and will cook evenly.) Melt the butter in a large skillet or saucepan. Add in diced ham, chopped green chile and minced garlic and sauté a few minutes. Stir in flour and seasonings (salt, pepper, & chile powder) and let cook a couple of minutes longer before adding in heavy cream. Mix well. This will form a roux. Add in shredded cheddar cheese and stir until melted. Remove from heat.
Preheat oven to 375º. Grease a 9"x13" baking dish with non-stick cooking spray. Place a thin layer of sliced potatoes evenly across the bottom of the dish. Top with some of the sauce, reserving enough for additional layers. Sprinkle some of the cheese. Add another layer of sliced potatoes, and continue layering pattern until you run out of potatoes. When you get to the final layer, hold off on sprinkling cheese on top. Cover dish with aluminum foil and bake for 40 minutes. Remove foil, sprinkle remaining cheese on top, as well as chopped fresh parsley, if you have some. Return to oven and bake uncovered an additional 15-20 minutes or until cheese is golden. Remove from oven and let cool just a bit before serving.

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*All music in this video used with rights from Storyblocks:
1:51 "Smooth & Sexy All Night" - Music Design by Jason Inc.
5:37 "Swinging Jazz"