3 pounds gold potatoes, washed and sliced thin
1 small bunch green onions, sliced thin
4 ounces green chiles, drained WELL
4 cloves garlic, minced
3 tablespoons butter, sliced thin
1/2 cup grated medium cheddar cheese
1/2 cup grated Skellig sweet cheddar cheese

  • Preheat oven to 350 degrees.
  • Grease a 9×13 baking dish.
  • Toss cheeses together.
  • Layer the bottom with about 1/3 each of the potatoes, green onions, garlic, green chilies and butter slices.  Salt and pepper. Sprinkle with 1/4 of the cheese between each layer and then on top of final layer.
  • Repeat with 2 additional layers.

2 tablespoons butte
2 tablespoons flour
1 cup whole milk, room temperature
1/2 teaspoon sea salt
1/2 teaspoon paprika

  • In a small saucepan over medium heat, melt butter.
  • Whisk in the flour cooking until golden.
  • Gradually whisk in the milk until smooth and free of lumps and starting to thicken.
  • Add salt and paprika until incorporated.
  • Slowly pour over potatoes allowing the liquid to ooze into all the layers.


  • Cover and bake 30 minutes.
  • Uncover and bake an additional 30 minutes or until potatoes are fork tender and tops are crisp and brown.