These Green Chile Queso Potatoes are smothered with a gooey green chile queso cheese sauce. The rich sauce makes them extra creamy. They can be served for a special brunch, alongside grilled chicken or steak, or as a side dish with your favorite South-of-the-border inspired burgers or meatloaf.
Easy Green Chile Queso Potatoes Recipe
I first made these cheesy potatoes in hopes I could come up with an alternative to a standard potato casserole to serve at a covered dish get-together. These potatoes had a little something special using queso for the sauce and adding in canned green chiles. The beauty of these types of casseroles is that you can turn them into a one dish meal with the addition of cooked chorizo sausage, cooked ground beef or even chopped rotisserie or roasted chicken. They’re an ooey gooey side dish you can serve at any meal. How to make Queso Potato Casserole with hash browns:
- Potatoes – Frozen cubed hash brown potatoes, thawed.
- Sauce – Whole milk or half and half.
- Cheese – White American Cheese.
- Chiles – One can of fire roasted or classic diced green chiles.
- Filling – Chive and onion cream cheese.
- Seasonings – Garlic salt and onion powder.
- Shredded Cheese – Shredded monterey jack cheese.
- Butter – Salted or unsalted butter.
How to Make the Best Green Chile Queso Potatoes
- Ingredients you’ll need to make homemade Green Chile Queso Potatoes: Two pounds diced hash brown potatoes (i.e. Southern hash browns), whole milk or half and half, white American cheese, chive and onion cream cheese, shredded monterey jack cheese, garlic salt, onion powder, butter and one can chopped green chiles.
- Kitchen tools you’ll need: 4-5 quart heavy bottomed pot, measuring cups and spoons, sharp knife and cutting board, cheese grater, large non stick spatula and 13 x 9 inch baking dish or 12 inch oven safe skillet.
- These queso potatoes are designed to be cheesy. You can add up to one pound (or one half of a 32 ounce bag) of diced hash browns with no other adjustments needed. When doing so, you’ll be able to yield more servings and you could even freeze half for another meal.
- Can I use raw potatoes instead of hash browns? The purpose of using frozen diced or refrigerated hash browns in this dish is to make prep a cinch. You can use raw potatoes in the same amount. When doing so, you’ll need to parboil them ever so slightly before mixing with the sauce.
- You can use fire roasted, mild, medium or hot green chiles for this recipe.
- Store baked Green Chile Queso Potatoes chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
More Easy Potato Recipes to Make
- You’ll love my recipe for Loaded Scalloped Potatoes filled with bacon and cheese.
- Cheesy Potato Pancakes fry crisp and golden in a skillet on the stovetop.
- Creamy Easy Mashed Potatoes.
- BLT Potato Salad is packed with flavor.
- Classic Au Gratin Potatoes are a special dish for any special occasion.
- Potato Skins are consummate party food.
- Garlic Chive Mashed Potato Puffins made in a cupcake pan.
- Slow Cooker Loaded Mashed Potato Casserole are ideal for those busy oven days.
- Grilled Steak and Potato Kabobs from Moore or Less Cooking.
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Helpful Kitchen Items:
Green Chile Queso Potatoes
- 1 32 oz package frozen cubed Hash Brown potatoes, thawed
- 2 1/2 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 tsp garlic salt
- 1 tsp onion powder
- 1 cup shredded monterey jack
- 1 Tbsp 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. (The sauce will continue to thicken as it sits)