Green Chile Potato Bake

Green Chile Potato Bake Recipe

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Texasgal B


I was looking for a brunch potato bake that I could put together fast and still be bubbly hot to serve. I have adapted to a simply potato recipe. First the original recipe was OK.but not zazzy for me and the JAP gang so I gave it a "cook over" (get it make over; cook over snicker") Hope you enjoy!
Come to think about my recipe it is nothing like the one I used. Mine is fantastic!
PS I forgot to take pictures but will add them when I make this Mothers day.


☆☆☆☆☆ 0 votes

20 Min
1 Hr


  • 2 bag(s)
    fresh hashed potatoes (1lb each) i use southwest style simply potatoes
  • 1 c
    sharp cheddar cheese shredded (shred your own if you can)
  • 1 1/2 c
    mexican blend shredded cheese (shred your own if you can)reserve 1/2 cup for topping
  • 2 can(s)
    small cans of chopped green chiles
  • 1 c
    plus 1/4 cup whole milk divided
  • 1 can(s)
    cream of potato soup do not dilute!
  • 1 Tbsp
    minced garlic (optional)
  • 2 Tbsp
    butter melted
  • 1
    container of sour cream for side compliment

How to Make Green Chile Potato Bake


  1. Tools: 9 x 13 casserole dish sprayed.
    Large mixing bowl
    Spatula or large spoon
  2. Preheat oven to 350 F degrees.
    Spray casserole dish, set aside.
  3. In a large bowl combine soup, 1 cup of milk, combine well.
    Add both cans of green chilies, garlic, butter to the soup mix.
    Combine well.
    Fold in two bags of potatoes, cheddar cheese and 1 cup of the shredded Mexican cheese.
  4. If after adding the green chilies if the mixture is still to "thick" add more or less of the reserved 1/4 cup of milk. Remember the potatoes will absorb the liquid but you don't want it too dry!
  5. Pour into your casserole dish and bake uncovered until bubbly. Add the reserve 1/2 cup of cheese and bake until melted. My oven was right at 1 hour 15 minutes for it to come together.
  6. Hints: Let the milk, cheese, and hash browns come to room temp before combining. It decreases bake time and the soup mixture does not clump.
    I also like my casserole with a "crispy" type texture so I changed to convection for the last 5 minutes.
    If you don't have a convection oven you can broil the last few minutes but watch closely!
    Serve with sour cream as a side.

Printable Recipe Card

About Green Chile Potato Bake

Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Tex Mex Yumm

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