Ingredients
8 medium Yukon Gold potatoes (about 4 pounds), peeled and cut into 1/4-inch slices1 small onion, thinly sliced1 tablespoon butter1 tablespoon olive oil1/4 cup all-purpose flour1 teaspoon salt1 teaspoon pepper1 can (14-1/2 ounces) chicken broth3/4 cup 2% milk3/4 cup half-and-half cream2 cans (4 ounces each) chopped green chilies1 cup shredded cheddar cheese1 cup shredded Swiss cheese1/2 cup plus 2 tablespoons shredded Parmesan cheese divided1 teaspoon Dijon mustard1/2 teaspoon garlic powder3 to 4 drops hot pepper sauceDash ground nutmeg
Preparation
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook for 2-3 minutes. Drain and pat dry; set aside.
In a large saucepan, saute onion in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the broth, milk and cream. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
Stir in the chilies, cheddar cheese, Swiss cheese, 1/2 cup Parmesan cheese, mustard, garlic powder, pepper sauce and nutmeg until cheese is melted.
In a greased 13x9-in. baking dish, arrange half of the potatoes and cheese sauce. Repeat (dish will be full).
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.
