This exquisite Green Chile Queso Potatoes is smothered in a gooey green chile queso cheese sauce. The rich sauce makes them extra dreamy. They are crazy good and can be served for a special brunch, with grilled chicken or steak, or alongside your favorite South-of-the-border inspired burger or meatloaf.
Green Chile Queso Potatoes Make a Festive Side Dish
I first made these cheesy potatoes in hopes I could come up with an alternative to a standard potato casserole to serve at a brunch I had been invited to. It was a covered dish get-together and I really didn't want to disappoint with a humdrum dish. I wanted to share something special with my friends. These green chile queso potatoes turned out so very good I wanted to add them to the archives here on MSSK, too. Since then, I've made them adding chorizo sausage crumbles, cooked ground beef and leftover chicken turning these creamy potatoes into a kicked-up one dish meal.
Can You Use Fresh Potatoes Instead Of Hash Browns?
- The purpose of using hash browns in this dish is to make prep a cinch and it works like a charm.
- If you prefer to use fresh potatoes in the same amount, you can. You'll need to parboil them ever so slightly before mixing with the sauce.
- For more potato recipe inspiration checkout my recipe for Loaded Scalloped Potatoes or this Easy Hash Brown Casserole from Crazy For Crust.
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Helpful Kitchen Items:
- Enamel Coated Cast Iron Casserole
- Rotary Cheese Grater
- Stainless Mixing Bowls with Non Slip Base
- Measuring Set
Green Chile Queso Potatoes
- 1 32 oz package frozen cubed Hash Brown potatoes, thawed
- 2 ½ cup whole milk or half & half
- 1 lb deli White American Cheese cubed
- 4 oz chive and onion cream cheese softened
- 1 4 oz can fire roasted green chiles
- 2 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 cup shredded monterey jack
- 1 tablespoon butter cubed
- Preheat the oven to 350°F. Spray a 12-inch round or oblong baking dish with cooking spray. Set aside.
- In a heavy bottomed saucepan, melt together the half & half and cubed white American cheese. Cook over medium heat until the cheese is completely melted then add the cream cheese. Continue to cook stirring until fully combined. Add the fire roasted green chiles, garlic salt and onion powder. Mix well then remove from the heat.
- Mix the thawed hash browns with the sauce.
- Pour into the baking dish. Top with the remaining shredded cheese. Dot the top with cubed butter.
- Bake 45 minutes until the potatoes are fork tender and the top is golden. .
- Rest for 10 minutes then serve.
Could I substitute out the American Cheese? Not my favorite. Would Colby or Cheddar work, or do I need to use another "Cheese food" like Velvetta?
I have other potato casserole recipes that don't use American cheese. This recipe was developed around queso that is made with that kind of easy melt cheese. Since that forms the sauce, it isn't an even swap with shredded cheese.
Any way this could work in a crockpot?
I haven't test it. If you try it let us know how it goes.
Everyone loved these! Maybe the best potato casserole ever!
Thanks so much!
I want to take this to a lunch at work. Do you think this will turn out okay if I prep the day before and refrigerate, then bake in the morning? I would then cover with foil, wrap in a big towel till lunch.
Yes, you can assemble in advance and bake off in the morning, sure. I hope they love it!
Thank you! I just prepped so ready to bake tomorrow. It seemed like a lot of cheese sauce for the amount of potatoes. I ended up using two 26oz bags of cubed hash browns. I hope it still turns out okay.
It's fine to add more potatoes, no problem at all.
Loved the flavor of this recipe but for whatever reason it didn’t set up. I ended up draining off a cup of liquid and putting it back in the oven for an extra 20 minutes. Everyone loved it and I’ll make it again, but adjust the amount of milk. I’m sure it’s operator😁
I suppose you could adjust the amount of milk but, these potatoes should set and not be runny. I'm just wondering if the hash browns were thawed otherwise, they could release water into the sauce. Maybe they needed a little more stand time, too. Regardless, yes if it's more to your liking, you can decrease the milk.
How long would I parboil fresh, cubed potatoes? Can't wait to make this recipe!
I can't be exact, it depends on the size. Generally 8-10 minutes or until fork tender.
Made this recipe today as a side to go along with beef and chicken fajitas. I did not have the pan size you suggested so I divided into two square Reynolds pans and put them both on a baking sheet. This recipe got rave reviews. So not healthy but so decedent and delicious. Fam said ‘this is a keeper’. Thanks again!
You're right, this is an indulgent dish for special occasions. So glad you enjoyed it, thanks!
I am drooling as I read this recipe! Potatoes are my favorite thing for a side and can't wait to make this for my family!
I'm so happy you like these we do as well. Just enough flavor kick from the green chiles. Enjoy!
This recipe is crazy good. Wow. Love it. I went with hot New Mexico Hatch chilies. Not a morsel left.
You can never go wrong with Hatch chilies, Glad you enjoyed it, thanks!
I feel silly... Dyslexia strikes again! It says 'cubed' hashbrowns! I'm so happy! I must go hunt for them for this recipe soon!
Tee no worries at all. Yes, you could used cubed parboiled potatoes for this recipe, if needed.
Oh this looks so yummy! But I can't use the hashbrowns. My roomie can't eat them. They cause issues with his 'band' from the lapband surgery he had. Do you think I could cube some fresh taters instead?
PLEASE print the recipe's in a bolder font !!!! I love your recipe's, however, the print is a pale light blue, and just too difficult to follow. Please help us, those who access your great site!
Thank you so much & GOD BLESS !!
My recipes are in black. Only links should show as color. You may need to make those adjustments on your monitor since it's not related to my website.