Today’s Bacon and Green Chile Potato Casserole is comfort food at its finest, like an amped up potatoes au gratin. Packed full of bacon, poblano peppers, and cheese with potatoes … does it get any better? I am in heaven!
When it is cold and blustery outside, this Green Chile Potato Casserole is the dish I turn to. For me it is the ultimate comfort food – rich, creamy, a little spicy, full of flavor, and filling. I can eat it for dinner and then again the next day for lunch. And I don’t wait for winter to make it – I have it all year long! I usually double the recipe just so I can have leftovers.
You can make this potato dish as simple as using just the potatoes and cream, or bump it all the way up by adding more vegetables and layering them throughout. If you are looking for a vegetarian casserole, leave out the bacon. It is all up to you. 
As we approach St. Patrick’s Day (on March 17th) we have a lot to celebrate. Spring is almost here, Daylight Savings Time means we have more hours of daylight, and it is the day that The Artist and I first met. Yep, he met his dream girl, an Irish lass, on St. Patrick’s Day! And I met the love of my life, a sexy Italian in an Irish bar. I certainly think my “gang” in heaven had a good laugh when they set this relationship up!
Poblano Peppers, before and after broiling, before peeling off the charred skins
I have quite a few lines of Irish ancestors in my family tree; Irish names keep popping up everywhere I search while doing my family genealogy! My most dominant lines are the Sullivan and McCarty/McCarthy clans.
Studying your family ancestry is fascinating and gives you a glimpse into the foods your ancestors cooked. I love incorporating Irish foods and preparations into my meals and am, not surprisingly, truly addicted to potatoes!
Hot from the oven!
Potatoes are truly amazing. They are full of vitamins and minerals, are naturally low fat and, as long as you don’t go crazy with the toppings, are very healthy. Because they have such a neutral flavor you can add any seasonings to them and turn them into a French, Greek, Italian, or Mexican side dish for example. Today I went slightly Southwestern by including poblano peppers, cumin, and fresh cilantro.
Rather than serving the same old boiled corned beef and cabbage this year, consider using your Instant Pot for Juicy Corned Beef and Cabbage from my friend Traci, The Kitchen Girl having it cook perfectly so quickly and then serve this Bacon and Green Chile Potato Casserole on the side. It will be a meal to remember!
And if you want to try Irish Colcannon, mashed potatoes with cabbage, leeks, and bacon, check out my recipe here.
Don’t forget to look for all the amazing recipes in the Food Network’s link list below the recipe. Everyone is incredibly creative and I can’t wait to try them all!
Bunch of cilantro which is more delicate and feathery than Italian parsley.
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Bacon and Green Chile Potato Casserole:
- Bacon, poblano peppers, Russet potatoes, olive oil, cumin, salt, pepper,
- Cilantro or parsley, shredded cheddar cheese, heavy cream
PRO Tip:
You can use any seasoning you like in place of, or in addition to, the cumin. Whatever you like will most likely taste delightful in these potatoes! They are a blank canvas just waiting for you to create something beautiful!
How to make Bacon and Green Chile Potato Casserole:
- Cook the bacon, drain on paper towels and when cool enough, crumble into small pieces. Chop any larger pieces with a sharp chef’s knife. Set aside.
- Preheat the broiler on High. Rinse poblano peppers and pat dry; use a baking sheet to hold them while they cook under the broiler. When the skin is blackened, use tongs to turn and continue broiling until all sides are charred. Transfer to a mixing bowl and cover the bowl with a clean towel. Leave for a few minutes to let the skins soften in the steam.
- When cool enough to handle, peel the peppers, discarding the skins, stems, and seeds but do NOT rinse. Cut into long strips then crosswise into very small pieces.
- Preheat oven to 375°F (191°C). Peel and rinse potatoes, cut crosswise into 1/8 to 1/4-inch (3 to 6 mm) thick slices. Brush the bottom and sides of an 8×11-inch (20×28 cm) baking dish and lay half the potatoes in the bottom. Season with salt and pepper and sprinkle with the bacon and peppers. Top with about 3/4 of the cheese and the cilantro or parsley. Layer remaining potatoes over the top.
- Pour the cream over the potatoes and season with salt and pepper. Cover the pan with foil and place in the hot oven. Bake for about 45 minutes until potatoes are fork tender. Remove the foil and sprinkle the top of the potatoes with the remaining cheese.
- Return to the oven and bake another 15 minutes or until the cheese is melted and starting to brown in spots. Set aside to rest for at least 15 minutes before serving. Sprinkle additional chopped cilantro or parsley on individual servings if desired.
PRO Tip:
I like to layer sliced raw onions with the potatoes for extra flavor. You can use these or any vegetable you love. If you are adding very hard vegetables like carrots, broccoli, or celery, sauté them first to partially soften before adding to the potatoes. They will finish cooking in the oven.
Recommended Tools (affiliate links; no extra cost to you):
Gluten-Free Tips:
Always watch out for prepared meats, like bacon, as they can contain gluten ingredients or be a cause of cross contamination. Look for certified gluten-free labels to be safe and check with the manufacturer if you have any doubts. I really like Jones Dairy Farm’s products because they are gluten-free and very high quality!
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially if you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Bacon and Green Chile Potato Casserole
Today’s Bacon and Green Chile Potato Casserole is comfort food at its finest, like an amped up potatoes au gratin. Packed full of bacon, poblano peppers, and cheese with potatoes … does it get any better? I am in heaven!
Ingredients
- 8 to 10 strips of bacon, cooked until medium-crisp, drained and crumbled
- 4 poblano peppers
- 4 large Russet (or Idaho) potatoes, peeled
- 1 tbsp organic olive oil
- 1 tsp ground cumin
- Kosher or sea salt
- Freshly ground black pepper
- A handful of chopped fresh cilantro or Italian parsley
- 2 cups (227g) shredded cheddar cheese, divided
- 1/3 cup (76g) heavy cream or half and half
- Additional chopped fresh cilantro, for garnishing, optional
Instructions
- Cook the bacon, drain on a paper towel-lined plate, and when cool enough to handle, crumble into small pieces. Chop any larger pieces with a sharp knife. Set aside.
- Preheat the broiler on High. Wash Poblano peppers and pat dry. Place on a baking sheet and put under the broiler. Cook until the skin is blistered and blackened, then use tongs to turn the peppers and continue broiling and turning until all sides are blistered. You can also do this over a gas flame if you have a gas stove or use your BBQ.
- Transfer the blackened peppers to a mixing bowl and drape a clean kitchen towel over the top of the bowl. Set aside for about 10 minutes to let the steam loosen the skins.
- When cool enough to handle, peel the peppers, discarding the skins, stems and seeds but do Not rinse the peppers. Cut them lengthwise into long, thin strips and then crosswise into very small pieces.
- The bacon and peppers can be prepared up to a couple of days in advance and stored, separately, in the refrigerator. Bring to room temperature before continuing.
- Preheat the oven to 375°F (191°C). Peel and rinse the potatoes. Cut crosswise into slices about 1/8- to 1/4-inch thick (3 to 6 mm).
- Brush oil on the bottom and sides of an 8x11-inch (20x28 cm) baking dish or casserole. Lay half of the potatoes in the bottom of the prepared dish, covering the entire surface, sprinkle with the cumin and season well with salt and pepper. Sprinkle with the cooked bacon and peppers. Top with 3/4 of the cheese and the cilantro or parsley.
- Layer the remaining potato slices over the cheese and pour the cream over them. Season the top layer of potatoes with additional salt and pepper, and cover the pan with aluminum foil. Place in the hot oven and bake for about 45 minutes or until potatoes are fork tender (an inserted fork or thin knife meets no resistance).
- Remove the foil from the pan and sprinkle the remaining cheese over the top. Return to the oven and bake for another 15 minutes or until cheese is melted and starting to brown in spots. Remove from the oven and set aside to rest for at least 15 minutes before serving. Sprinkle additional chopped cilantro or parsley on individual servings if desired.
- This makes a great side dish or lunch entrée when served with a tossed green salad. Store leftovers, covered, in the refrigerator.
Recipe found at www.theheritagecook.com
Notes
Always watch out for prepared meats, like bacon, as they can contain gluten ingredients or be a cause of cross contamination. Look for certified gluten-free labels to be safe and check with the manufacturer if you have any
doubts. I really like Jones Dairy Farm’s products because they are gluten-free and very high quality!
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 146Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 386mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 7g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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Create a New Tradition Today!
Today’s recipe is part of Food Network’s weekly Comfort Food Fest. See the links below for more inspiration and great recipes!
Feed Me Phoebe: Bangers and Spinach Mash with Cider Onions
Dishin & Dishes: Sweet and Savory Potato Stacks
Weelicious: Potato Fans
Haute Apple Pie: Sweet Potato Shepherd’s Pie
Napa Farmhouse 1885: Warm Pan Fried Potatoes and Greens Salad
Red or Green: Smashed Sweet Potatoes with Chipotle
In Jennie’s Kitchen: Crispy Oven Fries
The Sensitive Epicure: Healthier Twice Baked Potato Skins
Elephants and the Coconut Tress: Indian Spiced Potatoes
Jeanette’s Healthy Living: Healthy Bacon Egg Potato Breakfast Casserole
Virtually Homemade: Bacon Parmesan Hasselback Potatoes
FN Dish: 10 Potato Picks (Recipes)
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