Hatch Chile Potato Casserole

Such a yummy way to use the Hatch chiles from our Bountiful Basket!

-Chowhound, modified

1 medium yellow onion diced

2 Hatch chiles, roasted, skinned and diced (Can use Anaheim chiles if Hatch chiles are unavailable)

2 tablespoons of butter

2 cloves of garlic, minced

1 teaspoon cumin

2 teaspoons salt (or to taste)

1 teaspoon black pepper (or to taste)

A pinch of Cayenne pepper

2 pounds of Russet potatoes, peeled and cut into small dice

1 cup heavy cream

Monterrey Jack Cheese, shredded

Preheat oven to 350 degrees.

In a large cast-iron skillet set on medium-low heat, melt two tablespoons of butter and then cook onion and chiles until onions start to brown a bit, about fifteen minutes, stir in garlic. Turn off the heat.

Add spices and diced potatoes to the skillet and mix with the onions and peppers. 

Pour the cream over the potatoes and cover skillet with foil. Bake for one hour.

Remove foil and sprinkle with shredded cheese. Let cool for a couple minutes before serving.