New Mexican Potatoes Au Gratin |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Try this variation on the traditional potato dish; it's creamy, and a little bit spicy. Ingredients:
2 potatoes, large russets work best |
1 tablespoon flour |
2 tablespoons butter |
1/2 teaspoon salt |
1/4 teaspoon pepper |
12 ounces sour cream |
4 ounces chopped green chilies |
8 ounces monterey jack cheese, grated |
Directions:
1. In a saucepan, melt butter over medium high heat.
2. Add flour and let cook and brown slightly, forming a thick roux.
3. Stir in sour cream, chilies, salt and pepper, letting sauce thicken to the consistency of thick gravy. (Add milk 1 T. at a time if you need to thin it a bit).
4. Remove from heat and add most of the cheese; set aside.
5. Slice unpeeled potatoes into 1/4 inch thick slices. Place one layer in small casserole, and pour half the cheese sauce over. Layer and and pour again.
6. Bake at 350°F for 45 minutes-1 hour. Top with rest of cheese and bake an additional 15 minutes.
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