Southwestern Scalloped Potatoes with Green Chile and Cheese

By Bostoncook

CLBB, SueK

Ingredients

• 1 1/2 pounds new potatoes, well scrubbed and thinly sliced
• 3/4 cup heavy cream (3/4 to 1)
• 3/4 cup chopped roasted green chiles, hot or mild, depending on taste (3/4 to 1)
• 3/4 cup monterey jack cheese, or cheddar cheese (I usually use the Monterey Jack Cheese that has jalapeno in it) (3/4 to 1)
• 1/2 cup diced red onion
• 4 TBSP butter
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp cinnamon, I've never included it when I've made this dish

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350 degrees

2. Lightly oil a 9 x 13" baking dish

3. Place a thin layer of potatoes in the baking dish and top with 1/4 cup cream. Top with chile, cheese, onion, butter and sprinklings of salt and canela. Repeat layers. Bake 40-50 minutes, or until the potatoes are soft and top is golden.

Notes: used buttermilk, lowfat Mexican blend cheese, left out cinnamon