Patio Potatoes
📜 Collection: John B. Collection | ✍️ Attribution: David Wade | 📂 Category: Sides A rich and creamy potato casserole featuring mild cheddar and zesty green chilis. This comforting side dish is perfect for gatherings and pairs beautifully with grilled meats.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 6-8 servings |
🔪 Key Equipment
- Large skillet
- Baking dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Creamy White Sauce | Thick |
| 2 cups | Mild Cheddar Cheese | Grated |
| 1 tuber | Garlic | Crushed |
| 1 can | Green Chili | Chopped |
| 2 1/2 lbs | New Potatoes | Boiled and sliced |
| To taste | Salt | None |
| To taste | Pepper | None |
| As needed | Bread Crumbs | For topping |
Instructions
Step 1: Sauce Preparation
- In a large skillet, combine the 2 cups creamy white sauce and 2 cups mild cheddar cheese.
- Heat the mixture over medium heat just long enough to melt the cheese.
- Stir in the 1 tuber crushed garlic, 1 can chopped green chili, and salt and pepper to taste.
Step 2: Assembly and Baking
- Place the 2 1/2 lbs boiled and sliced new potatoes into a baking dish.
- Pour the prepared cheese sauce over the potatoes.
- Sprinkle the top with bread crumbs.
- Bake uncovered at 350°F for 20 minutes, or until the sauce is bubbly and golden.
💡 Make-Ahead & Storage: You can assemble the dish up to a day in advance; keep refrigerated and add the bread crumbs just before baking.
Original Recipe Scan
