Gobble, Gobble: Green Chile Cheesy Potatoes, from Chef Matt McCallister at Stephan Pyles

<p class=”MsoNormal”>The Thanksgiving holiday has always meant a lot to me because that’s when I was first introduced to cooking. My mom taught me how to cook everything. In fact, I learned many culinary techniques based on turkey day. How to season properly, baste, make a roux, properly mash potatoes, cut mirepoix for stuffing, and make pie crust dough. Granted, I did most the menial labor when I was 6 years old, but I always thought I had the coolest job: squishing up the stuffing then stuffing the turkey (which is still one of my favorite jobs today).

I always cool on Thanksgiving, though n ow and I use more modern techniques. I have also developed some of my own favorite recipes, but the stuffing, the cheesy potatoes, and gravy always stay the same.

Matt’s Mother’s Green Chile Cheesy Potatoes

These are always a hit! Everybody should make these and eat them once in there life. I make them every year.

Prepare 13” x 9” pan with cooking spray

Preheat oven to 350°

1 pkg. frozen southern style hash brown potatoes ; thawed

1 lb. sharp cheddar cheese; grated

1 16 oz. container sour cream

1 4½ oz. can chopped mild green chilies

1 can cream of chicken soup

5 chopped scallions

½ tsp. onion powder

½ tsp garlic salt – or to taste

Mix potatoes, cheese, green chilies, and scallions together. Thoroughly mix sour cream, soup and seasonings, then combine with potatoes. Place in pan; bake for 45 minutes, or until golden brown.

Matt McCallister is Executive Chef at Stephan Pyles