Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

green chile potato bake

26 Pinches
texaswonder avatar
E, IN
Updated on Apr 15, 2014

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! TW PS I forgot to take pictures but will add them when I make this Mothers day.

prep time 20 Min
cook time 1 Hr
method Bake
yield 16 serving(s)

Ingredients

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

How To Make green chile potato bake

  • Step 1
    Tools: 9 x 13 casserole dish sprayed. Large mixing bowl Spatula or large spoon
  • Step 2
    Preheat oven to 350 F degrees. Spray casserole dish, set aside.
  • Step 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.
  • Step 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!
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes