These rich and creamy scalloped potatoes are a perfect side dish for your favorite lamb, pork, or other protein. Using a mandoline to slice the potatoes works well. For my vegetarian friends, I grill a thick slab of olive-oiled and well-seasoned eggplant and serve that as a “steak” to accompany this dish.

3 medium potatoes (or sweet potatoes), washed, peeled, and sliced ⅛ inch thin

4 egg yolks, lightly beaten

1 cup heavy cream

2 cups milk

1 cup sour cream

1 cup shredded sharp cheddar cheese

¼ cup mild New Mexico red chile, ground

1 teaspoon hot New Mexico red chile, ground

1 teaspoon cumin, toasted and ground

1½ teaspoon salt

Butter for casserole

Black peppercorns

Serves 6–8


  1. Preheat oven to 400°. Spread potato slices on paper towels and blot dry. (If you live above 4,000 feet elevation, blanch the sliced potatoes in salted boiling water for 5 minutes. Drain and blot on paper towels.)
  2. In a medium bowl, whisk together yolks, cream, milk, sour cream, cheese, mild and hot red chiles, cumin, and salt.
  3. Butter a 4- to 5-quart casserole dish. Alternate 4 layers of potatoes and ladles of the milk mixture. Crack black pepper over potatoes.
  4. Cover with the casserole lid or foil and bake for 30 minutes. Uncover and continue baking until casserole is bubbling and nicely browned, about 20 minutes. Test for doneness by inserting the tip of a sharp knife into the center of the dish, making sure potatoes are tender.