| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Mexican | Vegetable | 2 | Servings |
INGREDIENTS
| 2 | lg | Potatoes |
| 1 | tb | Flour |
| 2 | tb | Butter |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | ct | (12-oz) sour cream |
| 1 | cn | (4-oz) chopped green chiles |
| 1 | pk | (8-oz) Monterrey Jack cheese |
INSTRUCTIONS
In saucepan, melt butter over medium high heat. Add flour and stir into butter. Let cook and brown slightly, forming a thick roux. Stir in sour cream, green chiles, salt and pepper. Let thicken to the consistency of thick gravy (add a milk 1 T. at a time if you need to thin it a bit). Remove from heat and add most of the cheese; set aside. Slice unpeeled potatoes into 1/4" thick slices. Place one layer in small casserole, and pour half the cheese sauce over; layer again and pour again. Bake at 350 degrees for 45 min. - 1 hr. Top with what's left of the cheese and bake an addition 15 min. Karen Baldwin, Intergraph <[email protected]> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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