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–+ servings
Scalloped Potatoes Hatch chiles

Scalloped potatoes with roasted Hatch chiles

Smoky, rich, creamy, slightly spicy.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine American, Mexican
Servings 8 servings

Ingredients
  

  • 5 chile peppers (Hatch or Anaheim mild) or 2-3 red or yellow bell peppers
  • 2-3 onions white, yellow, brown
  • 1 tbsp olive oil (extra virgin)
  • 3 pounds potatoes Yukon gold, russet, or other baking potatoes
  • 3 cups rice milk skim milk
  • 2 tsp sea salt (omit for low-sodium diets)
  • 1 tsp black pepper
  • 1/4 tsp chipotle powder
  • 1/2 tsp liquid smoke
  • 8 ounces cheese grated, vegan, cheddar, Monterey Jack, optional

Notes

Per serving:
  • 266 calories
  • 7 g fat
  • 2 g saturated fat
  • 2 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 727 mg sodium (24 mg sodium with salt and cheese omitted)
  • 1084 mg potassium
  • 45 g carbohydrate
  • 7 g fiber
  • 6 g sugars
  • 9 g protein
  • 7 Weight Watchers Points Plus
I have made this dish with Hatch, poblano, and regular peppers. If you can't get Hatch chiles, you can use Anaheim, or one red and one yellow bell pepper, which adds pretty color. Do not use soy milk or red onions for this recipe, as they turn an unappealing color.
Required FTC disclosure: Thanks to the nice folks at Melissa's Produce for sending me a box of Hatch Chiles. I was not paid to write this post.
I have made this dish with Hatch, poblano, and regular peppers. If you can't get Hatch chiles, you can use Anaheim, or one red and one yellow bell pepper, which adds pretty color. Do not use soy milk or red onions for this recipe, as they turn an unappealing color.