Hacienda Potatoes

By minid33

Ingredients

• 1 c half-and-half
• 3 drops of hot pepper sauce
• 1/4 tsp cumin
• 4 large russet potatoes
• 1 1/2 c shredded monterey jack cheese with jalapenos, divided
• 1 (4 oz) can chopped green chiles, drained
• 1/2 c thinly sliced onion
• 1 small tomato, thinly sliced
• 1 tbsp minced cilantro or 1 tsp dried parsley

Details

Servings 6
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 375. Mix half-and-half, hot pepper sauce and cumin. Peel potatoes and cut into thin slices or julienne shreds

Reserve 3 tbsp cheese. Alternate layers of potatoes, chiles, onion, half-and-half mixture and cheese in a lightly greased casserole. Cover with foil

Bake for 30 min or until potatoes are tender. Remove foil. Arrange tomato slices over the top. Sprinkle with reserved cheese.

Bake for 5 min longer. Preheat broiler. Broil for 2 min or until cheese is golden brown and bubbly. Sprinkle with cilantro