2 diced hatch chiles (anaheim chiles may be used if hatch chiles are unavailable)
4 tbsps butter (divided)
2 cloves garlic (minced)
1 tsp cumin
2 tsps salt (or to taste)
1 tsp black pepper (or to taste)
1 pinch cayenne pepper
2 lbs russet potato (peeled and cut into small dice)
1 cup heavy cream
Preheat oven to 350 degrees.
In a large cast-iron skillet set on medium-low heat, melt two tablespoons of butter and then cook onion and chiles until onions start to brown a bit, about fifteen minutes. Turn off the heat.
Mix together the garlic, cumin, salt, black pepper and Cayenne pepper.
Add the diced potatoes to the skillet and mix with the onions and peppers. Stir in the garlic and spice mixture.
Pour the cream over the potatoes and cover skillet with foil. Bake for one hour.
After an hour, cut up remaining two tablespoons of butter and dot on top of cooked potatoes. Place skillet underthe broiler for two minutes or until butter has melted and potatoes are starting to brown on top.
Let casserole cool a bit and serve. Serves six-to-eight.